NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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 baking sheet with parchment paper.

• 2

  Halve the baby potatoes and mince the garlic cloves.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the baking sheet, then drizzle with half of the lemon-herb mixture.

• 5

  Roast for 15 minutes, then remove the pan and add the asparagus spears to the tray.

• 6

  Drizzle the remaining lemon-herb mixture over the asparagus and toss slightly to coat.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.