NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

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

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

  Halve the baby potatoes and place them on one side of the pan; toss with 0.5 tbsp olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming tender and golden.

• 4

  While potatoes roast, mince the garlic and zest half the lemon, then rub the chicken breast with the remaining olive oil, garlic, rosemary, and thyme.

• 5

  Remove the pan from the oven, add the chicken breast to the center, and place the trimmed asparagus on the other side.

• 6

  Season the asparagus with the remaining salt and pepper, then return the pan to the oven for 15-18 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Squeeze the fresh lemon juice over the entire tray before serving to brighten all the roasted flavors.