NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

3 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

0.5 whole lemon

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and mince the garlic clove.

• 3

  In a small bowl, toss the halved baby potatoes with half of the olive oil and a pinch of the sea salt and black pepper.

• 4

  Spread the potatoes onto the prepared sheet pan and roast for 10 minutes to give them a head start.

• 5

  While potatoes roast, season the chicken breast evenly with the dried oregano, minced garlic, and the remaining sea salt and black pepper.

• 6

  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.

• 7

  Drizzle the remaining olive oil over the asparagus and tomatoes, then squeeze the juice from the lemon half over the chicken and vegetables.

• 8

  Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.