NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them in a small bowl with 0.5 tbsp of olive oil and a small pinch of the salt and pepper.

• 3

  Spread the potatoes on the sheet pan and roast for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and combine it with the lemon zest, dried oregano, and the remaining salt and pepper.

• 5

  Rub the herb mixture over the chicken breast until evenly coated on all sides.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken and trimmed asparagus on the other side.

• 7

  Drizzle the asparagus with the remaining 0.5 tbsp of olive oil and the fresh lemon juice.

• 8

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

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