NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp 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 the oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears so they are ready for roasting.

• 3

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet in a single layer.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to toss until every piece is evenly coated.

• 6

  Roast for 20 to 25 minutes until the chicken is cooked through and the potatoes are golden and fork-tender.