NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken breast

1 cup Asparagus spears

0.5 cup Red potatoes

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Cut the chicken breast into 1-inch cubes and dice the red potatoes into small 1/2-inch pieces to ensure they cook evenly.

• 3

  Trim the woody ends off the asparagus spears and cut them into 2-inch lengths.

• 4

  In a large bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Add the chicken, potatoes, and asparagus to the bowl and toss thoroughly until everything is well-coated in the herb oil.

• 6

  Spread the mixture in a single layer on the prepared sheet pan and tuck the lemon slices among the ingredients.

• 7

  Roast for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender and slightly golden.