A vibrant and fresh spring dinner featuring seasonal vegetables and light flavors, perfect for a refreshing evening meal.

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Preheat the oven to 400°F (200°C).
Place the chicken breasts on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt, pepper, and garlic.
Roast chicken in the oven for 20-25 minutes until fully cooked.
While the chicken is baking, toss asparagus and cherry tomatoes with remaining olive oil, lemon zest, and a pinch of salt and pepper.
Spread vegetables on a separate baking tray and roast for 15 minutes.
Remove chicken and vegetables from oven. Let chicken rest for 5 minutes.
Plate chicken with roasted veggies, drizzle lemon juice over the top, and sprinkle with Parmesan cheese and fresh basil.

Use zucchini or green beans as a substitute for asparagus if desired.
Add a side of quinoa or brown rice for a heartier meal.
Make it vegetarian by replacing chicken with grilled tofu or portobello mushrooms.