NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

4 oz Baby gold potatoes

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 tsp Garlic powder

0.5 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 for easy cleanup.

• 2

  Slice the baby gold potatoes into halves or quarters so they are uniform in size for even roasting.

• 3

  Trim the woody ends off the asparagus spears and set them aside.

• 4

  Place the chicken breast, potatoes, and asparagus on the sheet pan, ensuring they are spread out in a single layer.

• 5

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

• 6

  Drizzle the herb mixture over the chicken and vegetables, tossing the potatoes and asparagus to coat thoroughly.

• 7

  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.

• 8

  Remove from the oven and garnish with fresh parsley before serving.