NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 medium Yellow potatoes

1 cup Asparagus

0.5 cup Cherry tomatoes

0.75 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Dried oregano

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Dice the yellow potatoes into half-inch cubes and snap the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, making sure the chicken pieces have enough space to roast evenly.

• 7

  Slide the pan into the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy and flavorful.