NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp 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 (200°C) and line a large sheet pan with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends from the asparagus spears.

• 3

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

• 4

  Place the chicken breast, baby potatoes, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing the produce to coat and turning the chicken to ensure it is fully seasoned.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.