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

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 baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and combine it in a small bowl with the lemon zest, dried oregano, and remaining sea salt and pepper.

• 5

  Rub the herb mixture evenly over the chicken breast.

• 6

  Remove the baking sheet from the oven and move the potatoes to one side. Place the chicken breast and the trimmed asparagus spears on the sheet.

• 7

  Drizzle the remaining 0.5 tbsp of olive oil and the lemon juice over the chicken and asparagus.

• 8

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.