NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

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

  Halve the baby potatoes and snap off the woody ends of the asparagus spears to ensure every bite is tender.

• 3

  Place the chicken breast, potatoes, and asparagus onto the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil and the juice from the lemon half over the chicken and vegetables.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper across all ingredients.

• 6

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

• 7

  Roast 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 lock in the juices, then serve immediately alongside the roasted vegetables.