NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on one side of the baking sheet, tossing them with 0.5 tablespoons of olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While the potatoes are roasting, whisk together the remaining 0.5 tablespoons of olive oil, lemon juice, minced garlic, and dried oregano in a small bowl.

• 5

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

• 6

  Drizzle the lemon-herb mixture evenly over the chicken and the asparagus, then season everything with the remaining salt and pepper.

• 7

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.

• 8

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.