NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them on the pan with 0.5 tbsp of olive oil and a pinch of salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming golden and tender.

• 4

  While potatoes roast, whisk the remaining 0.5 tbsp olive oil, lemon juice, zest, minced garlic, oregano, salt, and pepper in a small bowl.

• 5

  Remove the pan from the oven and add the chicken breast and trimmed asparagus to the sheet.

• 6

  Brush the lemon-herb marinade generously over the chicken and drizzle the remainder over the asparagus.

• 7

  Return the pan to the oven and roast for 15-18 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure every bite is juicy and flavorful.