NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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 woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and garnishing with freshly chopped parsley.