NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the tough, woody ends from the asparagus spears.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared sheet pan and drizzle with half of the lemon-herb mixture.

• 5

  Roast in the oven for 15 minutes to give the potatoes a head start on cooking.

• 6

  Remove the pan from the oven, add the asparagus spears, and drizzle with the remaining herb mixture.

• 7

  Return the pan to the oven and roast for another 10 to 12 minutes until the chicken is cooked through and the potatoes are golden and tender.