NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the pan, tossing with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes to give them a head start on becoming perfectly tender.

• 4

  While the potatoes are in the oven, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and dried oregano in a small bowl.

• 5

  Remove the pan from the oven and move the potatoes to one side; place the chicken breast and trimmed asparagus spears in the center.

• 6

  Drizzle the lemon-herb dressing evenly over the chicken and asparagus, ensuring every piece is well-coated for maximum flavor.

• 7

  Return the sheet pan to the oven and roast for another 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve alongside the roasted vegetables.