NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the herb marinade.

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken is not covered by vegetables to allow the skin to crisp up.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.