NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

3 oz 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 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus.

• 3

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

• 4

  Place the chicken breast, halved potatoes, asparagus, and cherry tomatoes onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing them gently to ensure everything is evenly coated.

• 6

  Spread the ingredients into a single layer, ensuring the chicken is in the center.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.