NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 spears asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 whole lemon

2 cloves 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.

• 2

  Wash and halve the baby potatoes, then mince the garlic cloves.

• 3

  Place the potatoes on one side of the sheet pan and toss with 0.5 tbsp of olive oil, half the sea salt, and half the black pepper.

• 4

  Roast the potatoes for 10 minutes while you prepare the remaining ingredients.

• 5

  Zest half of the lemon and squeeze the juice from that same half; slice the remaining half into thin rounds.

• 6

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.

• 7

  Remove the pan from the oven and place the chicken breast and trimmed asparagus spears on the empty side.

• 8

  Brush the lemon-herb mixture over the chicken and asparagus, then top them with the lemon slices.

• 9

  Season everything with the remaining salt and pepper and return to the oven for 15-20 minutes until the chicken is cooked through and potatoes are golden.