NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Place the halved baby potatoes on the baking sheet, drizzle with half of the olive oil and a pinch of the salt and pepper, then roast for 10 minutes.

• 3

  While potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, oregano, and garlic powder in a small bowl.

• 4

  Pat the chicken breast dry with a paper towel and coat it evenly with the lemon-herb marinade.

• 5

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast, asparagus, and cherry tomatoes on the other side.

• 6

  Sprinkle the remaining salt and pepper over the vegetables.

• 7

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it moist and tender.