NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

0.5 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 tsp Garlic powder

0.5 whole Lemon

1 cup Asparagus

0.5 cup Fingerling potatoes

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes in half lengthwise and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with sea salt, black pepper, dried oregano, and garlic powder.

• 5

  Squeeze the juice from the lemon half over the entire tray, then place the squeezed lemon rind on the pan to infuse more flavor while roasting.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat remains juicy and flavorful.