NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Asparagus

4 oz Baby potatoes

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears to ensure every bite is tender.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano to create the marinade.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

• 6

  Toss the vegetables and potatoes with your hands or tongs to ensure they are well-coated, and flip the chicken to glaze both sides.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.