NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium Yukon Gold potato

2 tsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

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.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes and finely mince the garlic, rosemary, and thyme.

• 3

  In a medium bowl, toss the potato cubes with 1 teaspoon of olive oil, half of the minced garlic, half of the herbs, and a pinch of salt and pepper.

• 4

  Spread the potatoes onto the prepared baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, brush the chicken breast with the remaining olive oil and lemon juice, then coat with the remaining garlic and herbs.

• 6

  Remove the pan from the oven, move potatoes to one side, and add the chicken breast and asparagus spears to the empty space.

• 7

  Return the pan to the oven and roast for an additional 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.