NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them in a bowl with 0.5 tbsp of olive oil and half the salt and pepper.

• 3

  Spread potatoes on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon juice, minced garlic, and oregano.

• 5

  Coat the chicken breast in the lemon-herb mixture and season with the remaining salt and pepper.

• 6

  Push potatoes to one side of the sheet, add the chicken, and roast for 10 minutes.

• 7

  Add the trimmed asparagus to the sheet, tossing lightly with the juices, and roast for a final 10 minutes until chicken reaches 165°F.