NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.5 cup 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

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

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to toss everything until evenly coated.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken is in the center for even cooking.

• 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 freshly chopped parsley before serving warm.