NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Baby potatoes

1 cup Asparagus spears

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well combined.

• 3

  Place the chicken breast, halved baby potatoes, and trimmed asparagus spears on the prepared baking sheet in a single layer.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing or brushing to ensure every piece is thoroughly coated.

• 5

  Roast in the center of the oven for 15 minutes, then briefly remove the tray to scatter the cherry tomatoes across the sheet.

• 6

  Continue roasting for another 8 to 10 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 7

  Allow the chicken to rest for 5 minutes before slicing to ensure the meat remains juicy and flavorful.