NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

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.

• 2

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

• 3

  Place the chicken breast, halved baby potatoes, and trimmed asparagus spears onto the prepared sheet pan.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss until everything is thoroughly coated.

• 5

  Arrange the ingredients in a single layer, ensuring the chicken is in the center and the vegetables are spread out around it.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.