NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp 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

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

• 3

  In a small glass 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 and halved baby potatoes on the prepared sheet pan.

• 5

  Drizzle two-thirds of the lemon-herb dressing over the chicken and potatoes, tossing well to ensure everything is evenly coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan from the oven, add the asparagus spears to the empty space, and drizzle them with the remaining lemon-herb dressing.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

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