NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 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

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, potatoes, asparagus, and cherry tomatoes onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, tossing everything well to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is not covered by the vegetables.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it succulent.