NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a mixing bowl, toss the halved potatoes with half of the olive oil, sea salt, and black pepper.

• 4

  Spread the potatoes onto the prepared baking sheet and roast for 15 minutes to give them a head start.

• 5

  While potatoes roast, pat the chicken breast dry and rub with the remaining olive oil, lemon juice, oregano, garlic powder, and chopped fresh rosemary.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and add the chicken breast, asparagus, and cherry tomatoes.

• 7

  Return the sheet to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the crispy potatoes and roasted vegetables.