Takes less than 30 minutes from start to finish, and can make dinner for the family or portioned meals to eat later.
1.5 lb. chicken breasts boneless & skinless
1.5 lb. gold potatoes
1 bunch asparagus
3 Tablespoons olive oil divided
2 teaspoons Italian seasoning
1 Tablespoon Red wine vinegar
salt and pepper to taste
Marinate the Chicken
Mix 2 Tablespoons of oil and vinegar together with the Italian seasoning. Set the chicken on a rimmed dish or plate and pour the mixture over the chicken. Turn to coat it on all sides. Allow the chicken to marinate for about 20-30 minutes.
Toss cut up potatoes with 1 Tablespoon of oil and season lightly with salt and pepper. Pour the potatoes onto a lined sheet pan, spreading the pieces apart a bit so they aren't touching. Transfer the chicken breasts to the same pan and set in the oven.
Cook the chicken and potatoes together alone for about 18 minutes. Take the sheet pan out of the oven, gently turn the potatoes, pushing them to one side of the sheet pan. - Add the asparagus to the sheet pan. Drizzle the asparagus with the remaining 1/2 Tablespoon of oil. - Return the sheet pan to the oven and cook for another 7-8 minutes. Once the internal temperature of the chicken reads 165° F (74° C), remove from the oven and allow the chicken to rest for about 5 minutes.
Season lightly with salt and pepper and serve immediately.
Note: If your Italian seasoning blend is salted, be especially careful of adding too much salt.
Nutrition facts for entire pan: 378 Cals, 14g Fat, 35g Carbs, 30g Protein