NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup red potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried thyme

1 tsp dried rosemary

2 cloves garlic

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

  Wash and dice the red potatoes into small 1/2-inch cubes, and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, diced potatoes, and asparagus on the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Spread the ingredients out into a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.

• 7

  Roast in the center of the oven for 20 to 25 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

  Serve the sliced chicken alongside the roasted asparagus and potatoes, drizzling any remaining pan juices over the top.