NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup cherry tomatoes

4 oz baby potatoes

1.5 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

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on the sheet pan, tossing with 0.5 tablespoon of olive oil and a small pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start since they take longer than the other ingredients.

• 4

  While the potatoes roast, whisk together the remaining 1 tablespoon of olive oil, lemon juice, dried oregano, and garlic powder in a small bowl.

• 5

  Carefully remove the pan from the oven and move the potatoes to one side. Place the chicken breast, asparagus spears, and cherry tomatoes on the other side of the pan.

• 6

  Drizzle the lemon-herb oil mixture evenly over the chicken and vegetables, then season everything with the remaining sea salt and black pepper.

• 7

  Return the sheet pan to the oven and roast for an additional 15-20 minutes, or until the chicken is cooked through and the asparagus is tender-crisp.

• 8

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