NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Pat the chicken breast dry with a paper towel to ensure the skin gets crispy, then rub with half of the olive oil.

• 3

  In a small bowl, combine the lemon zest, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Season both sides of the chicken breast generously with the herb mixture and place it on one side of the prepared sheet pan.

• 5

  Toss the halved baby potatoes with the remaining olive oil, minced garlic, and lemon juice in a bowl until well coated.

• 6

  Arrange the potatoes on the other side of the sheet pan and roast for 15 minutes.

• 7

  Remove the pan from the oven, add the trimmed asparagus spears to the center, and roast for an additional 10 to 12 minutes.

• 8

  Ensure the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown before removing from the oven.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy and tender.