NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 bunch asparagus

0.25 cup cherry tomatoes

1 tbsp 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).

• 2

  Trim the woody ends off the asparagus and place them on a large baking sheet along with the cherry tomatoes.

• 3

  Drizzle 0.5 tbsp of olive oil over the vegetables and toss with a pinch of sea salt and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and season both sides evenly with dried oregano, lemon zest, sea salt, and black pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.

• 6

  Sear the chicken for 3 to 4 minutes per side until a golden-brown crust forms.

• 7

  Add the minced garlic and lemon juice to the skillet, then transfer both the skillet and the vegetable baking sheet into the oven.

• 8

  Roast for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the roasted vegetables.