NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

4 oz Baby potatoes

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.5 tbsp Extra virgin olive oil

0.25 tbsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

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 toss them in a bowl with the extra virgin olive oil and a pinch of sea salt.

• 3

  Spread the potatoes onto the sheet pan and roast for 15 minutes.

• 4

  While potatoes roast, rub the chicken breast with melted ghee, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Move the potatoes to one side of the pan and place the chicken breast in the center.

• 6

  Add the asparagus spears and cherry tomatoes to the remaining space on the pan, drizzling them with any remaining oil from the potato bowl.

• 7

  Roast everything together for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice and lemon zest over the chicken and vegetables before serving.