NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Baby potatoes

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Place the halved baby potatoes on the pan and toss with 0.5 tablespoons of olive oil, half the salt, pepper, and dried oregano.

• 3

  Roast the potatoes for 15 minutes to give them a head start on getting crispy.

• 4

  Remove the pan and push the potatoes to one side, then add the chicken breast and trimmed asparagus to the empty space.

• 5

  Drizzle the remaining olive oil over the chicken and asparagus, then top with minced garlic, the remaining seasonings, and lemon slices.

• 6

  Return the pan to the oven and roast for 18-22 minutes until the chicken is cooked through and the asparagus is tender-crisp.