NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

2 cloves 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.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing them gently to ensure everything is well-coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.