NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

0.25 tsp dried rosemary

0.25 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into half-inch cubes to ensure they become perfectly golden and crispy in the oven.

• 3

  Trim the woody ends off the asparagus spears and pat the chicken breast dry with a paper towel.

• 4

  In a large bowl, toss the chicken breast, potato cubes, and asparagus with olive oil, rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving a small space for the asparagus.

• 6

  Roast for 15 minutes, then add the asparagus to the pan and continue roasting for another 12 minutes until the chicken is cooked through.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving hot.