NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

10 medium asparagus spears

0.5 cup baby potatoes

0.75 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 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

  Slice the baby potatoes into halves or quarters so they are uniform in size.

• 3

  Place the potatoes on the sheet pan, toss with 0.25 tbsp of olive oil and a pinch of sea salt, then roast for 10 minutes.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.

• 5

  Pat the chicken breast dry with a paper towel and brush both sides with half of the lemon-herb marinade.

• 6

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

• 7

  Drizzle the remaining lemon-herb mixture over the asparagus and toss gently to coat.

• 8

  Return the pan to the oven and roast for another 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

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