NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the baby potatoes into halves and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Add the chicken breast and potatoes to the bowl, tossing thoroughly to coat every piece in the fragrant herb marinade.

• 5

  Place the chicken and potatoes on the prepared baking sheet and roast for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus to the remaining space, and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the golden roasted potatoes.