NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz fingerling potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

  Slice the fingerling potatoes in half lengthwise and trim the woody ends off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and cherry tomatoes on the prepared sheet pan.

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing the potatoes and tomatoes to ensure they are well-coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan briefly to add the asparagus spears, tossing them in the remaining juices on the pan.

• 8

  Return to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.