NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the seasoning adheres and the meat sears beautifully.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared sheet pan and brush generously with half of the lemon-herb marinade.

• 5

  Trim the woody ends off the asparagus and place them on the other side of the pan along with the cherry tomatoes.

• 6

  Drizzle the remaining marinade over the vegetables and toss gently to coat them evenly.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

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