NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 lb asparagus

8 oz baby potatoes

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Slice the chicken breasts into even 1-inch thick strips to ensure they cook at the same rate as the vegetables.

• 4

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Place the halved potatoes on one side of the sheet pan, drizzle with half of the lemon-herb mixture, and toss to coat.

• 6

  Roast the potatoes alone for 10 minutes to give them a head start on becoming tender.

• 7

  Remove the pan from the oven and add the chicken strips and asparagus to the empty side; drizzle with the remaining dressing and toss well.

• 8

  Return the pan to the oven and roast for an additional 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

  Divide the chicken and vegetables between two plates and serve immediately while hot.