NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them directly on the pan with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 12 minutes to ensure they become golden and tender.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and coat it thoroughly with the prepared lemon-herb marinade.

• 6

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

• 7

  Drizzle any remaining marinade over the asparagus and roast everything for another 15-18 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.