NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 cup cherry tomatoes

2 cloves garlic

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Mince the garlic and whisk it in a small bowl with olive oil, lemon juice, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the baking sheet and the asparagus and halved cherry tomatoes on the other.

• 4

  Drizzle the lemon-garlic oil mixture over the chicken and vegetables, tossing the vegetables to coat evenly.

• 5

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

• 6

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.