NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on one side of the baking sheet, tossing with 0.5 tablespoon of olive oil and a pinch of sea salt.

• 3

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

• 4

  While potatoes roast, pat the chicken breast dry with a paper towel and season both sides with the dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken breast in the center.

• 6

  Arrange the trimmed asparagus on the remaining side of the sheet and drizzle the chicken and asparagus with the remaining 0.5 tablespoon of olive oil.

• 7

  Squeeze the juice from the lemon over the chicken and asparagus, then place a few thin lemon slices directly on top of the chicken.

• 8

  Return the sheet 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.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted potatoes and asparagus.