NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

4 oz baby gold potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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 (200°C) and line a large sheet pan with parchment paper.

• 2

  Halve the baby gold potatoes and place them on the sheet pan, tossing with 0.5 tbsp of olive oil and a portion of the sea salt and black pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

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

• 5

  Remove the pan from the oven and move the potatoes to one side. Place the chicken breast and trimmed asparagus spears on the empty side.

• 6

  Drizzle the lemon-herb mixture over the chicken and asparagus, then season everything with the remaining sea salt and black pepper.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 8

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