NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 cup red bell pepper

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

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and slice the red bell pepper into thin strips.

• 3

  Cut the chicken breast into even 1-inch strips to ensure they cook at the same rate as the vegetables.

• 4

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

• 5

  Place the chicken, asparagus, and bell peppers onto the prepared sheet pan.

• 6

  Drizzle the lemon-herb oil over the ingredients and toss thoroughly with your hands or tongs to ensure every piece is well-coated.

• 7

  Spread the mixture out into a single layer, making sure not to overcrowd the pan so the vegetables roast rather than steam.

• 8

  Bake for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 9

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