NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp 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 your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the pan, then place the chicken breast in the center.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 4

  Drizzle half of the lemon-herb mixture over the chicken and potatoes, tossing the potatoes to ensure they are evenly coated.

• 5

  Roast in the oven for 15 minutes to give the potatoes and chicken a head start.

• 6

  Remove the pan from the oven and add the asparagus spears to the remaining open space on the sheet.

• 7

  Drizzle the remaining lemon-herb mixture over the asparagus and toss lightly with tongs.

• 8

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy.

• 10

  Serve the sliced chicken alongside the roasted potatoes and asparagus, drizzling any remaining pan juices over the top.