NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Drizzle everything with extra virgin olive oil and squeeze the juice from the lemon half over the chicken and vegetables.

• 6

  Sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper, tossing the vegetables to ensure they are evenly coated.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are tender with a crisp exterior.