NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables, ensuring everything is lightly coated.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper evenly over all components.

• 6

  Squeeze the juice from the lemon half over the tray, then place the spent lemon hull on the sheet to infuse more aroma while roasting.

• 7

  Toss the potatoes and asparagus to distribute the seasoning, then arrange everything in a single layer so it roasts evenly.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.