NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

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 large mixing bowl, combine the chicken breast, halved potatoes, and asparagus.

• 4

  Drizzle with extra virgin olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Place the chicken and potatoes on the prepared baking sheet in a single layer, leaving space for the asparagus later.

• 6

  Roast for 10 minutes, then remove the pan and add the asparagus to the sheet.

• 7

  Return the pan to the oven and roast for another 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and immediately drizzle with fresh lemon juice and garnish with the lemon zest before serving.