NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 cup asparagus

4 oz baby potatoes

0.5 cup cherry tomatoes

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them on a baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the potatoes for 12 minutes.

• 4

  Trim the woody ends from the asparagus and add them to the baking sheet along with the cherry tomatoes, roasting for an additional 10-12 minutes until tender.

• 5

  While vegetables roast, season the chicken breast evenly with dried thyme, dried rosemary, sea salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a skillet over medium-high heat.

• 7

  Sear the chicken for 5-7 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 8

  Remove the chicken from the skillet and let it rest for 3 minutes.

• 9

  In the same skillet, add the minced garlic, lemon juice, and lemon zest, stirring for 1 minute to pick up the browned bits from the pan.

• 10

  Slice the chicken and serve it drizzled with the lemon-garlic pan sauce alongside the roasted vegetables.