NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan.

• 5

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

• 6

  Spread the ingredients into a single layer, ensuring the chicken is in the center and not covered by vegetables.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Garnish the entire dish with finely chopped fresh parsley and serve immediately.