NUTRITION

SERVINGS

INGREDIENTS

5.25 oz Boneless skinless chicken breast

1.5 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

1 tsp Dried oregano

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of salt and pepper.

• 4

  Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have blistered.

• 5

  Place the chicken breast between two pieces of parchment paper and pound to an even 1/2-inch thickness, then season with garlic powder, dried oregano, salt, and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Remove from heat and squeeze the fresh lemon juice over the chicken and roasted vegetables before serving.