NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure they roast with a golden-brown exterior.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken thighs, asparagus, and cherry tomatoes in a large bowl and pour the lemon-herb marinade over them, tossing until everything is well coated.

• 5

  Spread the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have just begun to burst.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy.