NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Prepare the vegetables by halving the baby potatoes and snapping the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

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

• 5

  Brush the herb oil mixture generously over the chicken breast and toss the vegetables until they are thoroughly coated.

• 6

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

• 7

  Remove from the oven and drizzle fresh lemon juice over the chicken and vegetables to brighten the savory herb notes before serving.