NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

3 oz salmon fillet

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken breast and salmon fillet completely dry with paper towels to ensure a crispy finish. Slice the chicken into 1-inch thick medallions.

• 3

  In a mixing bowl, toss the asparagus spears and cherry tomatoes with half of the olive oil, sea salt, and black pepper.

• 4

  In a small ramekin, combine the dried oregano, garlic powder, and the remaining salt and pepper.

• 5

  Rub the remaining olive oil over the chicken medallions and salmon fillet, then coat them evenly with the herb spice blend.

• 6

  Place the chicken and vegetables on the prepared baking sheet and roast for 8 minutes.

• 7

  Move the vegetables to one side and add the salmon fillet to the sheet pan. Roast for an additional 8 to 10 minutes until the chicken is golden and the salmon flakes easily with a fork.

• 8

  Remove from the oven and immediately drizzle everything with fresh lemon juice before serving.