NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears, then place them on the sheet pan with the cherry tomatoes and chicken breast.

• 3

  In a small glass bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 4

  Drizzle the herb-oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 5

  Slice the lemon half into thin rounds and arrange them directly on top of the chicken breast to infuse it with bright citrus flavor.

• 6

  Roast in the center of the oven for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted vegetables, drizzling any remaining pan juices over the top for extra flavor.