NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

3 oz baby potatoes

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Pour the lemon-herb marinade over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact.

• 9

  Plate the sliced chicken alongside the roasted asparagus and potatoes, drizzling any remaining pan juices over the top before serving.