NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

0.5 whole Lemon

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

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

• 3

  In a small bowl, whisk together the olive oil, juice from the half lemon, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the sheet pan and drizzle with two-thirds of the lemon-herb marinade, tossing to coat evenly.

• 5

  Roast the chicken and potatoes for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty space, and drizzle with the remaining marinade.

• 7

  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 vegetables are tender.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.