NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

3 oz Baby potatoes

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

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 for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the pan, tossing them with 0.25 tablespoons of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Roast the potatoes alone for 10 minutes to ensure they become tender and golden.

• 4

  While potatoes roast, pat the chicken breast dry with a paper towel and trim the woody ends off the asparagus spears.

• 5

  In a small bowl, whisk together the remaining 0.5 tablespoons of olive oil, lemon juice, lemon zest, minced garlic, and dried rosemary.

• 6

  Remove the pan from the oven and place the chicken breast and asparagus in the remaining space.

• 7

  Drizzle the lemon-herb mixture evenly over the chicken and asparagus, then sprinkle the remaining salt and pepper over everything.

• 8

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

• 9

  Allow the chicken to rest for 5 minutes before slicing against the grain to maintain maximum juiciness.