NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

3 oz Baby potatoes

1 cup Asparagus spears

0.5 cup Cherry tomatoes

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears so they are tender and ready to roast.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing the produce to coat evenly and ensuring the chicken is well-covered.

• 6

  Season the entire tray uniformly with the sea salt and black pepper.

• 7

  Roast in the center of the oven for 15 minutes, then briefly remove the pan to add the cherry tomatoes.

• 8

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 9

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.