NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, potatoes, and asparagus on the prepared sheet pan, then drizzle the herb oil mixture over everything, tossing the vegetables to coat.

• 5

  Slice half of the lemon into thin rounds and place them directly on top of the chicken; squeeze the juice from the remaining lemon half over the vegetables.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Add the cherry tomatoes to the pan during the final 5 minutes of roasting until they are just beginning to burst and soften.