NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 tbsp extra virgin olive oil

1 cup asparagus

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove 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) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into 1-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, diced potatoes, and asparagus onto the prepared sheet pan in a single layer.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing everything thoroughly to ensure an even coating.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and lightly crisped.