NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp paprika

PREPARATION

• 1

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

• 2

  Wash the potato and dice it into small 1/2-inch cubes to ensure they get crispy.

• 3

  Trim the woody ends off the asparagus spears and mince the garlic clove.

• 4

  In a mixing bowl, toss the potato cubes with half of the olive oil, half of the rosemary, salt, and pepper.

• 5

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes.

• 6

  While potatoes roast, rub the chicken breast with the remaining olive oil, minced garlic, paprika, and the rest of the rosemary.

• 7

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken and asparagus on the other side.

• 8

  Return the pan to the oven and roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Let the chicken rest for 5 minutes before slicing and serving alongside the golden potatoes and asparagus.