NUTRITION

SERVINGS

INGREDIENTS

5.5 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 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic clove and combine it in a small bowl with the olive oil, lemon juice, lemon zest, dried oregano, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing them gently to ensure everything is evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken has enough space to roast properly.

• 7

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

• 8

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