NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Baby potatoes

1 cup Asparagus

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, combine the finely chopped rosemary, thyme, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast and halved potatoes on the baking sheet, drizzle with olive oil, and rub with the herb mixture.

• 5

  Roast the chicken and potatoes for 15 minutes in the center of the oven.

• 6

  Remove the pan, add the asparagus to the empty spaces, and squeeze the juice of half a lemon over the entire tray.

• 7

  Return to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve with the roasted vegetables.