NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 tsp dried oregano

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 medium lemon

1 cup asparagus spears

0.5 medium yukon gold potato

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small half-inch cubes and toss them on the baking sheet with half of the olive oil, half of the sea salt, and half of the black pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on getting crispy.

• 4

  While potatoes roast, mince the garlic and combine it in a small bowl with the remaining olive oil, oregano, thyme, and the rest of the salt and pepper.

• 5

  Pat the chicken breast dry and rub the herb-garlic oil mixture all over it.

• 6

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and asparagus spears on the other side.

• 7

  Place lemon slices directly on top of the chicken breast to infuse it with citrus flavor while it roasts.

• 8

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