NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Yukon Gold potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potatoes into small half-inch cubes and trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the herb mixture over the chicken and vegetables, tossing the produce and coating the chicken thoroughly.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.