NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

3 oz fingerling potatoes

1 cup asparagus

0.5 cup cherry tomatoes

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes in half lengthwise and toss them on the sheet with half of the olive oil and a pinch of salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming perfectly golden and crispy.

• 4

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

• 5

  Remove the baking sheet from the oven and move the potatoes to one side to make room for the other ingredients.

• 6

  Place the chicken breast, asparagus spears, and cherry tomatoes onto the sheet in a single layer.

• 7

  Drizzle the remaining olive oil and the juice of half a lemon over the chicken and vegetables.

• 8

  Return the sheet to the oven and roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure the meat remains succulent and flavorful.