NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 large yellow onion

0.5 cup baby potatoes

1 cup asparagus spears

0.5 whole lemon

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Thinly slice the yellow onion and heat half of the olive oil in a skillet over medium-low heat, cooking the onions slowly until they are deeply golden and caramelized.

• 3

  While onions cook, halve the baby potatoes and trim the tough ends off the asparagus spears.

• 4

  In a small bowl, whisk together the remaining olive oil, oregano, garlic powder, sea salt, and black pepper.

• 5

  Coat the chicken breast and halved potatoes in the herb oil mixture and arrange them on the prepared baking sheet.

• 6

  Roast the chicken and potatoes for 15 minutes, then add the asparagus and lemon slices to the tray.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Spread the warm caramelized onions onto a plate and top with the roasted chicken, potatoes, and asparagus.