NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp extra virgin olive oil

3 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel to ensure a golden-brown crust and season both sides evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 2

  Slice the baby potatoes into halves and trim the woody ends off the asparagus, cutting them into two-inch pieces.

• 3

  Heat 0.25 tablespoon of olive oil in a large skillet over medium heat, add the potatoes, and cook for 8 to 10 minutes until they are tender and golden.

• 4

  Remove the potatoes from the skillet and set aside, then increase the heat to medium-high and add the remaining 0.5 tablespoon of olive oil.

• 5

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until the exterior is crispy and the internal temperature reaches 165 degrees Fahrenheit.

• 6

  During the final 4 minutes of cooking the chicken, add the asparagus and cherry tomatoes to the pan, stirring occasionally until the tomatoes begin to blister.

• 7

  Turn off the heat and return the potatoes to the pan, then drizzle everything with fresh lemon juice.

• 8

  Garnish the dish with chopped fresh parsley before serving warm.