NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 small yellow potato

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Dice the yellow potato into half-inch cubes and toss them on the pan with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 12 minutes to ensure they get a head start on becoming perfectly tender.

• 4

  While potatoes roast, rub the chicken breast with the remaining olive oil, dried oregano, garlic powder, and lemon zest.

• 5

  Remove the pan from the oven and add the seasoned chicken, asparagus spears, and cherry tomatoes to the tray.

• 6

  Drizzle fresh lemon juice over the vegetables and return the pan to the oven for 15 to 18 minutes until the chicken is cooked through.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.