NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, the juice of half a lemon, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

• 5

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

• 6

  Arrange the lemon half on the tray to roast alongside the meal for extra juice later.

• 7

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

• 8

  Remove from the oven, let the chicken rest for 5 minutes to lock in the juices, then squeeze the roasted lemon over the entire tray before serving.