NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 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 baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and halve the baby potatoes to ensure they cook evenly.

• 3

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

• 4

  Drizzle the extra virgin olive oil and fresh lemon juice over the chicken and vegetables.

• 5

  Sprinkle the lemon zest, dried oregano, garlic powder, sea salt, and black pepper evenly across all ingredients.

• 6

  Toss the potatoes and asparagus to coat thoroughly, and turn the chicken to ensure it is seasoned on both sides.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.