NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the prepared sheet pan and drizzle with two-thirds of the lemon-herb mixture, tossing to coat thoroughly.

• 5

  Roast the chicken and potatoes in the oven for 12 minutes.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty space, and drizzle them with the remaining marinade.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 8

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