NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

2 tsp extra virgin olive oil

0.5 medium lemon

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

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

• 3

  Season the chicken breast evenly on both sides with sea salt, black pepper, and finely minced fresh rosemary.

• 4

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 5

  Place the chicken breast in the skillet and sear for 3-4 minutes until the skin-side is golden and crispy.

• 6

  Flip the chicken and arrange the halved potatoes, minced garlic, and lemon slices around the meat in the skillet.

• 7

  Transfer the skillet to the preheated oven and roast for 15 minutes.

• 8

  Carefully remove the skillet, add the asparagus spears on top of the potatoes, and return to the oven for a final 5-7 minutes until the chicken reaches an internal temperature of 165°F and vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy.