NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup red potatoes

1 cup asparagus

1 tbsp olive oil

2 cloves garlic

0.5 whole lemon

1 tbsp fresh rosemary

1 tbsp fresh thyme

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.

• 2

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

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, and the juice from the half lemon.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, then sprinkle with sea salt and black pepper.

• 6

  Toss everything well to ensure an even coating, then spread into a single layer so the potatoes can get crispy.

• 7

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown and tender.