NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes so they are uniform in size to ensure even roasting.

• 3

  Slice the chicken breast into 1-inch thick strips or bite-sized pieces.

• 4

  Trim the woody ends off the asparagus spears and cut them into 2-inch lengths.

• 5

  In a large mixing bowl, combine the chicken, potatoes, and asparagus with the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the ingredients are well-coated in the oil and spices.

• 7

  Spread the mixture out in a single layer on the prepared sheet pan, making sure not to overcrowd the ingredients so they roast rather than steam.

• 8

  Place the pan in the oven and roast for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are fork-tender and golden.

• 9

  Remove from the oven and immediately drizzle the fresh lemon juice over the hot chicken and vegetables.

• 10

  Garnish with the fresh lemon zest and serve warm.