NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

4 oz baby potatoes

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and toss them on a large sheet pan with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, zest and juice the half lemon, and finely mince the garlic cloves.

• 5

  In a small bowl, combine the remaining olive oil, lemon zest, lemon juice, minced garlic, and dried rosemary.

• 6

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

• 7

  Brush the lemon-herb mixture over the chicken breast and drizzle any remaining over the asparagus and tomatoes.

• 8

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have blistered.

• 9

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