NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, then toss them directly on the pan with half of the olive oil and a small pinch of the salt and pepper.

• 3

  Roast the potatoes for 10 minutes to ensure they become perfectly tender and golden.

• 4

  While the potatoes are in the oven, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, oregano, and the rest of the salt and pepper in a shallow bowl.

• 5

  Pat the chicken breast dry with a paper towel and coat it thoroughly with the prepared lemon-herb marinade.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast in the center.

• 7

  Return the pan to the oven and roast for another 10 minutes.

• 8

  Trim the woody ends off the asparagus and add them to the pan, tossing them slightly in the juices from the chicken.

• 9

  Roast everything for a final 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 10

  Allow the chicken to rest for 5 minutes before slicing to ensure every bite remains succulent.