NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves Garlic

0.5 tsp Dried oregano

0.5 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.

• 2

  Wash and halve the baby potatoes, and trim the tough woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, fresh lemon juice, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast and halved baby potatoes on the prepared baking sheet, then drizzle with half of the lemon-herb oil mixture, tossing to coat.

• 5

  Roast the chicken and potatoes in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus to the sheet, and drizzle with the remaining herb oil.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Garnish with freshly chopped parsley and serve immediately.