NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

0.5 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 for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure even cooking.

• 3

  Place the chicken breast, potatoes, and asparagus on the sheet pan, spreading them out into a single layer.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.

• 5

  Drizzle the herb oil over the chicken and vegetables, tossing well to coat every piece thoroughly.

• 6

  Squeeze the juice of half a lemon over the entire tray and place the spent lemon hull on the pan for extra aroma.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.