NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup Yukon Gold potatoes

1 tbsp extra virgin olive oil

1 cup asparagus spears

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 parsley

PREPARATION

• 1

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

• 2

  Dice the chicken breast and Yukon Gold potatoes into uniform 1-inch pieces to ensure everything cooks at the same rate.

• 3

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

• 4

  Add the chicken and potatoes to the bowl and toss thoroughly until every piece is coated in the herb-infused oil.

• 5

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they aren't overcrowded so they can roast rather than steam.

• 6

  Place in the oven and roast for 15 minutes.

• 7

  Remove the tray and add the trimmed asparagus spears, tossing them gently in the pan juices to coat.

• 8

  Return the tray to the oven and roast for an additional 10 to 12 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 9

  Garnish with fresh chopped parsley and an extra squeeze of lemon if desired before serving.