NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Wash and halve the baby potatoes, and trim the tough woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved baby potatoes, and asparagus on a large parchment-lined sheet pan.

• 4

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice from the half lemon across the entire pan.

• 5

  Evenly sprinkle the dried oregano, garlic powder, sea salt, and black pepper over all the ingredients.

• 6

  Toss the vegetables and coat the chicken thoroughly with the oil and spices to ensure even roasting.

• 7

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

• 8

  Remove from the oven and garnish with freshly chopped parsley before serving.