NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.75 cup baby potatoes

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

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

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast, halved baby potatoes, and trimmed asparagus spears on the prepared sheet pan.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing well to ensure everything is evenly coated.

• 5

  Spread the ingredients into a single layer, ensuring the chicken has space to roast properly and the vegetables aren't crowded.

• 6

  Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

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