NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp fresh lemon juice

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure a golden sear and even cooking.

• 3

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

• 4

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

• 5

  Trim the woody ends off the asparagus and place the spears and cherry tomatoes on the other side of the pan, tossing them with the remaining lemon-herb mixture.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.