NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup baby potatoes

1.5 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure they cook evenly.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Arrange the chicken breast, halved potatoes, trimmed asparagus, and cherry tomatoes in a single layer on the prepared baking sheet.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to coat everything thoroughly.

• 6

  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 potatoes are fork-tender.

• 7

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