NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz fingerling potatoes

1 cup asparagus

0.5 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the fingerling potatoes in half lengthwise and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the sheet pan, then drizzle with two-thirds of the oil mixture, tossing to coat evenly.

• 5

  Roast the chicken and potatoes for 15 minutes.

• 6

  Remove the pan from the oven and add the asparagus and cherry tomatoes to the remaining space.

• 7

  Drizzle the remaining oil mixture over the vegetables and return the pan to the oven for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven, drizzle everything with fresh lemon juice, and garnish with the lemon zest before serving.