NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

PREPARATION

• 1

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

• 2

  Chop the Yukon gold potato into one-inch cubes and toss them in a bowl with half of the olive oil, rosemary, and sea salt.

• 3

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes to start the crisping process.

• 4

  While potatoes roast, season the chicken breast with garlic powder, black pepper, and fresh lemon zest.

• 5

  Remove the tray from the oven, move potatoes to one side, and place the chicken and asparagus spears on the other side.

• 6

  Drizzle the remaining olive oil and fresh lemon juice over the chicken and asparagus before returning the tray to the oven.

• 7

  Roast for an additional 15 to 20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.