NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz gold potatoes

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

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

• 2

  Dice the gold potatoes into uniform 1-inch cubes and trim the woody ends off the asparagus spears.

• 3

  In a mixing bowl, toss the potato cubes with half of the olive oil, sea salt, black pepper, and dried oregano.

• 4

  Spread the potatoes in a single layer on the sheet pan and roast for 15 minutes to give them a head start.

• 5

  While potatoes roast, season the chicken breast with garlic powder, fresh rosemary, and the remaining olive oil.

• 6

  Remove the pan from the oven and move the potatoes to one side; place the chicken and asparagus on the other side.

• 7

  Drizzle the fresh lemon juice over the chicken and asparagus to lock in moisture and add brightness.

• 8

  Return the pan to the oven and roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the crispy potatoes and asparagus.