NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together 0.5 tablespoon of olive oil, the lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet, then brush the lemon-herb mixture evenly over the chicken.

• 4

  Trim the woody ends off the asparagus and place them on the other side of the baking sheet along with the cherry tomatoes.

• 5

  Drizzle the remaining 0.5 tablespoon of olive oil over the vegetables and toss gently to coat, spreading them out in a single layer.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.

• 8

  Plate the sliced chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top before serving.