NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

0.75 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 lemon juice

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and snap the woody ends off the asparagus spears to prepare the vegetables.

• 3

  Place the chicken breast, halved potatoes, asparagus, and cherry tomatoes in a single layer on the prepared baking sheet.

• 4

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

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing gently with your hands or tongs to ensure everything is evenly coated.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and slightly crisp.