NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

0.5 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

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

• 4

  Place the chicken breast and halved baby potatoes on a sheet pan lined with parchment paper.

• 5

  Brush the chicken and potatoes with approximately half of the lemon-herb oil mixture, ensuring they are evenly coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan from the oven, add the asparagus spears, and drizzle with the remaining lemon-herb sauce.

• 8

  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 fork-tender.