NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.75 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

1 clove garlic

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, then trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

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

• 6

  Thinly slice the lemon and mince the garlic clove, then arrange the lemon slices and garlic over the chicken and vegetables.

• 7

  Roast in the center of 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 let the chicken rest for 5 minutes before slicing to ensure it stays moist and flavorful.