NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 tsp garlic powder

0.5 whole lemon

1 cup asparagus

0.5 cup cherry tomatoes

1 small gold potato

PREPARATION

• 1

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

• 2

  Dice the gold potato into 1/2-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, cubed potatoes, asparagus, and cherry tomatoes onto the prepared sheet pan in a single layer.

• 4

  Drizzle the olive oil evenly over the chicken and vegetables.

• 5

  Sprinkle the sea salt, black pepper, dried oregano, and garlic powder over everything, tossing the vegetables slightly to coat.

• 6

  Squeeze the juice from the half lemon over the chicken breast and the vegetables.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a moist result.