NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 tbsp Olive oil

3 oz Baby potatoes

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them with 0.25 tbsp of olive oil, sea salt, and black pepper on a parchment-lined baking sheet.

• 3

  Roast the potatoes for 15 minutes.

• 4

  While potatoes roast, season the chicken breast evenly with dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat.

• 6

  Sear the chicken for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Add the trimmed asparagus and cherry tomatoes to the baking sheet with the potatoes and roast for an additional 8 to 10 minutes until the vegetables are tender.

• 8

  Drizzle the fresh lemon juice and lemon zest over the chicken and roasted vegetables before serving.