NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

4 oz Yukon gold potato

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Cut the Yukon gold potato into small 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic clove finely.

• 4

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

• 5

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

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing them well to ensure every piece is thoroughly coated.

• 7

  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.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy and flavorful.