NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup fingerling potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Halve the fingerling potatoes and toss them on the baking sheet with 1 teaspoon of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes, then add the trimmed asparagus to the pan, drizzling with another teaspoon of olive oil.

• 4

  Season the chicken breast evenly with sea salt, black pepper, and the finely minced fresh rosemary.

• 5

  Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and cooked through.

• 6

  In the final minute of cooking, add the minced garlic and lemon juice to the skillet, spooning the pan juices over the chicken to glaze it.

• 7

  Plate the juicy chicken alongside the roasted asparagus and potatoes for a clean, high-volume meal.