NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets crispy.

• 3

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

• 4

  Place the chicken and halved baby potatoes on the sheet pan, then drizzle with two-thirds of the herb oil mixture, tossing the potatoes to coat evenly.

• 5

  Roast the chicken and potatoes in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the trimmed asparagus to the empty space, and drizzle with the remaining herb oil.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

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