Week 10 :: One Pan C.A.P. (Chicken, Asparagus, Potatoes)

INGREDIENTS:
-2 boneless chicken breast cutlets
-2 Tbsp. olive oil, divided
-1 package of garlic herb potatoes from "The Potato Company"
-1 lb. fresh asparagus, trimmed and cut in half
-4 garlic cloves, minced
-Salt and pepper

INSTRUCTIONS:
1. Preheat oven to 375 degrees F. Lightly grease baking sheet and arrange cutlets. Rub with 1 Tbsp. olive oil, and season with salt + pepper. 

2. In a large bowl, toss potatoes and asparagus with garlic and remaining 1 Tbsp. olive olive, salt and pepper. Arrange on baking sheet with chicken. 

3. Bake C.A.P. for 25-20 minutes, or until the veggies become tender and chicken reaches 165 degreed F. Enjoy warm!
 

RATING = 4/5

"NOTES FOR NEXT TIME" = Tasty, jut a little bland! I put BBQ sauce on the side for the chicken and ketchup for the potatoes. Also, the original recipe called for parsley (but I didn't have any so I left it out) and for fingerling potatoes (but I found the little potatoes from The Potato Company in the produce section and they were perfect)! 

Recipe by: Whole and Heavenly Oven