NUTRITION

SERVINGS

INGREDIENTS

10 oz Chicken breast

0.5 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 medium Lemon

2 cups Asparagus spears

0.5 cup Non-fat Greek yogurt

1 cup Fresh raspberries

0.5 tsp Vanilla extract

PREPARATION

• 1

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

• 2

  Pat the chicken breasts dry and rub them with half of the olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a small pinch of salt.

• 4

  Place the chicken and asparagus on the prepared baking sheet, topping the chicken with thin slices from half of the lemon.

• 5

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

• 6

  While the chicken rests, prepare the dessert by mashing the fresh raspberries into the non-fat Greek yogurt and vanilla extract until well combined.

• 7

  Serve the roasted chicken and asparagus with a squeeze of juice from the remaining lemon half, followed by the berry yogurt whip for dessert.