NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium russet potato

0.5 tbsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

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

• 2

  Dice the potato into 1/2-inch cubes and finely mince the garlic, rosemary, and thyme.

• 3

  In a mixing bowl, toss the potato cubes with half of the olive oil, half of the minced herbs, and a pinch of the salt and pepper.

• 4

  Spread the potatoes onto the prepared baking sheet and roast for 12 minutes to get a head start on crisping.

• 5

  While potatoes roast, rub the chicken breast with the remaining olive oil, herbs, garlic, and a squeeze of the lemon juice.

• 6

  Remove the sheet pan from the oven, move the potatoes to one side, and place the chicken and asparagus on the other side.

• 7

  Return the pan to the oven and roast for an additional 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Squeeze the remaining lemon over the entire dish and serve while warm and fragrant.