NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

1 cup Asparagus

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Wash and cube the Yukon Gold potato into 1/2-inch pieces, ensuring they are uniform for even cooking.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, a pinch of sea salt, and a pinch of black pepper, then spread them in a single layer on the baking sheet.

• 4

  Roast the potatoes for 15 minutes to give them a head start on becoming crispy.

• 5

  While the potatoes roast, cut the chicken breast into bite-sized pieces and season with dried oregano, garlic powder, and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven and add the seasoned chicken and trimmed asparagus spears to the pan.

• 7

  Drizzle the remaining olive oil and fresh lemon juice over the chicken and asparagus, tossing gently to combine everything on the sheet.

• 8

  Return the pan to the oven and bake for an additional 15 to 18 minutes, or until the chicken is cooked through and the potatoes are golden brown.

• 9

  Garnish with freshly chopped parsley before serving hot.