NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

0.25 tbsp Extra virgin olive oil

2 cloves Fresh garlic

0.5 tsp Dried oregano

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Red potato

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Wash and dice the red potato into 1/2-inch cubes. Mince the fresh garlic cloves.

• 3

  In a large bowl, toss the potato cubes with 0.5 tbsp of olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 4

  Spread the potatoes onto one side of the prepared sheet pan and roast for 10 minutes.

• 5

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, the rest of the garlic, oregano, thyme, sea salt, and black pepper.

• 6

  Remove the pan from the oven. Place the chicken breast in the center and add the asparagus and cherry tomatoes to the remaining open space.

• 7

  Lightly mist the vegetables with a touch of oil if desired and return the pan to the oven.

• 8

  Roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.