NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 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 sheet pan with parchment paper.

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast and halved potatoes in a large mixing bowl and pour over two-thirds of the lemon-herb marinade, tossing to coat thoroughly.

• 5

  Arrange the chicken and potatoes on the prepared sheet pan in a single layer, ensuring they are not overcrowded.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, toss the asparagus in the remaining marinade.

• 8

  Remove the pan from the oven, add the asparagus to the sheet pan, and return to the oven for an additional 10 to 12 minutes.

• 9

  Check that the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 10

  Let the chicken rest for 5 minutes before serving to ensure it stays juicy.