NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

3 oz Baby potatoes

1 cup Asparagus spears

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 and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves and place them on the baking sheet alongside the chicken breast.

• 3

  Drizzle 0.5 tablespoons of olive oil over the chicken and potatoes, then sprinkle with half of the oregano, garlic powder, salt, and pepper.

• 4

  Place the baking sheet in the oven and roast for 15 minutes.

• 5

  While the chicken is roasting, trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoons of olive oil and seasonings.

• 6

  Add the asparagus to the baking sheet in a single layer and continue roasting for 10 to 12 minutes until the chicken is cooked through and the potatoes are golden.

• 7

  Remove the pan from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving hot.