NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 cup baby carrots

0.5 whole lemon

1 tsp dried oregano

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure a perfect sear, then season both sides with half of the olive oil, oregano, garlic powder, salt, and pepper.

• 3

  Halve the baby potatoes and place them on the sheet pan along with the baby carrots; toss with the remaining olive oil and seasonings until well coated.

• 4

  Place the seasoned chicken breast in the center of the sheet pan and roast for 15 minutes.

• 5

  Remove the pan briefly to add the trimmed asparagus and thin lemon slices around the chicken, then return to the oven for another 10-12 minutes.

• 6

  Verify the chicken has reached an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables and a squeeze of the roasted lemon.