NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

4 oz fingerling potatoes

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

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes into halves and toss them directly on the sheet pan with 0.5 tablespoon of olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

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

• 5

  Remove the sheet pan from the oven and move the potatoes to one side. Place the chicken breast, asparagus, and cherry tomatoes on the remaining space.

• 6

  Drizzle the remaining 0.5 tablespoon of olive oil and the lemon juice over the chicken and vegetables.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 8

  Remove from the oven and garnish with fresh chopped parsley before serving.