NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the pan, tossing with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 15 minutes to give them a head start on becoming golden and tender.

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and season both sides with the remaining salt and pepper.

• 6

  Remove the pan from the oven and add the chicken, trimmed asparagus, and cherry tomatoes to the empty space.

• 7

  Drizzle the prepared lemon-herb mixture over the chicken and vegetables, ensuring everything is lightly coated.

• 8

  Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.