NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 oz gold potatoes

1 cup asparagus

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

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

  Wash and dice the gold potatoes into small 1/2-inch cubes, snap the woody ends off the asparagus, and mince the garlic.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, dried thyme, sea salt, black pepper, and the zest from the lemon half.

• 4

  Place the chicken breast on one side of the prepared sheet pan and arrange the diced potatoes, asparagus, and cherry tomatoes on the remaining space.

• 5

  Brush the herb oil mixture generously over the chicken breast and drizzle the remaining oil over the vegetables, tossing them gently to ensure an even coating.

• 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 potatoes are fork-tender.

• 7

  Remove from the oven and immediately squeeze the juice from the lemon half over the chicken and vegetables before serving.