NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  Place the halved baby potatoes on one side of the sheet pan, drizzle with half of the lemon-herb mixture, and toss to coat thoroughly.

• 4

  Roast the potatoes for 15 minutes to give them a head start on getting crispy.

• 5

  Remove the pan from the oven and place the chicken breast in the center and the trimmed asparagus on the remaining side.

• 6

  Brush the remaining marinade over the chicken breast and toss the asparagus spears to ensure they are well-coated.

• 7

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown.

• 8

  Garnish the entire dish with fresh chopped parsley and an extra squeeze of lemon before serving hot.