NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken breast on the same sheet, ensuring there is enough space between the protein and the vegetables for even roasting.

• 4

  In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is thoroughly coated.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have just begun to burst.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.