NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 small Yukon gold potato

1 cup asparagus

1 tbsp lemon juice

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).

• 2

  Dice the Yukon gold potato into half-inch cubes and trim the woody ends off the asparagus.

• 3

  In a small bowl, mince the garlic and whisk together with the dried rosemary, dried thyme, sea salt, black pepper, and half of the olive oil.

• 4

  Rub the herb and oil mixture evenly over both sides of the chicken breast.

• 5

  Heat the remaining olive oil in a large oven-safe cast-iron skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip.

• 7

  Scatter the diced potatoes into the skillet around the chicken and transfer the entire pan to the oven.

• 8

  Roast for 10 minutes, then briefly remove the pan to toss in the asparagus and drizzle everything with lemon juice.

• 9

  Return to the oven for another 8-10 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 10

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