NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 cup baby potatoes

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes on the baking sheet and brush with two-thirds of the lemon-herb oil mixture.

• 5

  Roast for 15 minutes, then remove the pan and add the asparagus to the empty space, drizzling it with the remaining herb oil.

• 6

  Return the pan 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 brown.

• 7

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.