NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Baby potatoes

1 cup Asparagus spears

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 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.

• 2

  Halve the baby potatoes and mince the garlic clove.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared sheet pan, then drizzle with two-thirds of the lemon-herb dressing, tossing to coat evenly.

• 5

  Roast in the oven for 15 minutes.

• 6

  While the chicken and potatoes roast, trim the woody ends off the asparagus spears.

• 7

  Remove the sheet pan from the oven, add the asparagus, and drizzle with the remaining dressing.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.