NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz 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 rimmed baking sheet with parchment paper.

• 2

  Halve the baby potatoes and place them on one side of the baking sheet.

• 3

  Drizzle the potatoes with half of the olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the potatoes in the oven for 15 minutes to give them a head start.

• 5

  While the potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and dried oregano in a small bowl.

• 6

  Remove the baking sheet from the oven and place the chicken breast in the center, then arrange the trimmed asparagus spears on the remaining open space.

• 7

  Brush the lemon-herb mixture generously over both the chicken breast and the asparagus spears.

• 8

  Season the entire pan with the remaining sea salt and black pepper.

• 9

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.