NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them directly on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes to ensure they become tender and start to develop a golden color.

• 4

  While the potatoes are roasting, season the chicken breast with the dried oregano, lemon zest, and minced garlic.

• 5

  Remove the tray from the oven and move the potatoes to one side, then place the chicken breast, asparagus, and cherry tomatoes on the other side.

• 6

  Drizzle the remaining olive oil and the fresh lemon juice over the chicken and vegetables.

• 7

  Return the tray to the oven and roast for an additional 18-20 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure every bite remains succulent and juicy.