NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 whole avocado

1 tbsp fresh lemon juice

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 (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with half of the lemon-herb marinade.

• 4

  Trim the woody ends off the asparagus and place the spears and cherry tomatoes on the other side of the baking sheet.

• 5

  Drizzle the remaining marinade over the vegetables and toss them gently with your hands or tongs to ensure an even coating.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing it into strips.

• 8

  Plate the sliced chicken alongside the roasted vegetables and top with fresh avocado slices before serving.