NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tsp extra virgin olive oil

1 tbsp lemon juice

2 cloves 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 baking sheet with parchment paper.

• 2

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

• 3

  Roast the potatoes for 10 minutes before adding the other ingredients to ensure they are fully cooked.

• 4

  Mince the garlic and whisk it in a small bowl with the lemon juice, remaining olive oil, oregano, salt, and pepper.

• 5

  Place the chicken breast and trimmed asparagus on the baking sheet with the potatoes, then brush the lemon-herb mixture over the chicken and vegetables.

• 6

  Return the sheet to the oven and roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy.