NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

0.5 cup 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

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, 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 sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly and evenly coated.

• 6

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

• 7

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

• 8

  Plate the sliced chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top before serving.