Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
8 oz (226 g) chicken thighs, boneless and skinless
1 bundle asparagus
3 cups (390 g) fingerling potatoes, halved (or quartered for the larger potatoes)
2 tbsp (28 g) avocado oil
1 tbsp (3 g) oregano
1/2 tbsp (5 g) garlic powder
Salt and pepper to taste
Directions:
- Preheat oven to 400 degrees F (205 degrees C).
- Mix together oil, oregano, and garlic powder in a medium bowl.
- Coat chicken with oil mixture and place on a large baking sheet. Spread asparagus and potatoes in a single layer on the baking sheet and drizzle with the remaining oil mixture. Sprinkle with salt and pepper.
- Cook for 20 minutes in the over, or until internal temperature of the chicken reaches 165 degrees F.
