NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

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

1 clove fresh garlic

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the baby potatoes and cut them into halves; trim the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

• 5

  Mince the fresh garlic clove and sprinkle it evenly over the chicken and vegetables.

• 6

  Drizzle the lemon-herb oil mixture over all components on the tray, using your hands or a brush to ensure the chicken is fully coated and the vegetables are tossed well.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.