NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet 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, chopped rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing them thoroughly to ensure an even coating.

• 6

  Arrange everything in a single layer, ensuring the chicken is not covered by the vegetables.

• 7

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

• 8

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