NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup baby potatoes

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

1 tsp dried oregano

1 tbsp fresh parsley

0.5 whole lemon

PREPARATION

• 1

  Halve the baby potatoes and toss with a small drizzle of the olive oil, sea salt, and black pepper; roast in the oven at 400°F for 20 minutes until tender.

• 2

  While potatoes roast, season the chicken breast evenly on both sides with garlic powder, dried oregano, and the remaining salt and pepper.

• 3

  Heat the remaining olive oil in a large stainless steel or cast iron skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is deeply golden and the internal temperature reaches 165°F.

• 5

  During the last 5 minutes of cooking the chicken, add the trimmed asparagus and cherry tomatoes to the skillet, sautéing them in the pan juices until the tomatoes begin to blister.

• 6

  Remove the skillet from heat, squeeze the fresh lemon juice over the chicken and vegetables, and garnish with freshly chopped parsley before serving alongside the roasted potatoes.