NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them on one side of the pan with half of the olive oil and a pinch of salt.

• 3

  Roast the potatoes for 12 minutes to give them a head start.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 5

  Remove the pan from the oven and add the chicken breast and trimmed asparagus to the empty spaces.

• 6

  Drizzle the lemon-herb mixture over the chicken and asparagus, then season everything with the remaining salt and black pepper.

• 7

  Return the pan to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.