NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

1 tbsp lemon juice

1 tsp 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 (200°C) and line a large sheet pan with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.

• 4

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

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan, add the asparagus to the empty space, and drizzle the remaining herb oil over the spears.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.