NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 12 minutes, then remove the tray briefly to add the cherry tomatoes.

• 7

  Return the tray to the oven and roast for another 10-13 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Plate the sliced chicken with the roasted potatoes, asparagus, and tomatoes, drizzling any remaining pan juices over the top.