NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

0.5 cup cherry tomatoes

1 cup yellow squash

1 tbsp extra virgin olive oil

1 tbsp fresh 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 (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Slice the yellow squash into half-moons and trim the woody ends off the asparagus spears.

• 3

  Cut the chicken breast into even 1-inch bite-sized pieces to ensure they cook at the same rate as the vegetables.

• 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

  Arrange the chicken pieces, squash, asparagus, and whole cherry tomatoes on the prepared sheet pan.

• 6

  Drizzle the lemon-herb dressing over the chicken and vegetables, using your hands or tongs to toss until everything is thoroughly and evenly coated.

• 7

  Spread the ingredients out into a single layer, making sure the chicken pieces are not crowded so they can brown properly.

• 8

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is opaque and cooked through and the vegetables are tender-crisp.