NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1.5 cups asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.

• 4

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

• 5

  Drizzle the lemon-herb oil over the chicken and vegetables, tossing the vegetables and brushing the chicken to ensure every piece is thoroughly coated.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing against the grain to maintain its juices, then serve alongside the roasted vegetables.