NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

12 medium Asparagus spears

0.5 cup Baby potatoes

0.5 cup Cherry tomatoes

1 tbsp Extra virgin 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

1 tsp Fresh parsley

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 place them on the baking sheet, tossing with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

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

• 5

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast, asparagus, and cherry tomatoes on the other side.

• 6

  Drizzle the lemon-herb oil mixture evenly over the chicken and vegetables.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Garnish the entire dish with fresh chopped parsley before serving.