NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried thyme

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Slice the baby potatoes into halves and place them on one side of the baking sheet, tossing with 0.5 tbsp of olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 12 minutes to ensure they become perfectly tender and golden.

• 4

  While potatoes roast, pat the chicken breast dry with a paper towel and season both sides evenly with dried thyme, garlic powder, sea salt, and black pepper.

• 5

  Remove the pan from the oven, push the potatoes to one side, and add the chicken breast and trimmed asparagus spears to the empty space.

• 6

  Drizzle the remaining 0.5 tbsp of olive oil over the chicken and asparagus, ensuring everything is lightly coated.

• 7

  Return the pan to the oven and roast for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant.

• 8

  Finish by squeezing the juice from the fresh lemon over the chicken and vegetables before serving immediately.