NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast, boneless skinless

1 cup baby potatoes, halved

1 cup asparagus spears, trimmed

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice, fresh

1 tsp lemon zest

1 clove garlic, minced

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano to create the marinade.

• 3

  Place the halved baby potatoes on one side of the baking sheet, drizzle with half of the lemon-herb marinade, and season with half of the sea salt and black pepper.

• 4

  Toss the potatoes to coat evenly and roast in the oven for 15 minutes.

• 5

  Remove the sheet pan from the oven. Season the chicken breast with the remaining salt and pepper, then place it on the sheet pan along with the asparagus spears.

• 6

  Drizzle the remaining lemon-herb marinade over the chicken and asparagus, ensuring everything is well-coated.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.