NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

3 oz baby potatoes

1 cup asparagus

0.75 tbsp olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash the baby potatoes and cut them into halves or quarters so they are uniform in size.

• 3

  Trim the woody ends off the asparagus spears and set them aside.

• 4

  In a small bowl, whisk together 0.5 tbsp of olive oil, lemon juice, minced garlic, rosemary, and thyme to create the marinade.

• 5

  Place the potatoes on one side of the baking sheet, toss with 0.25 tbsp of olive oil, half the sea salt, and half the black pepper.

• 6

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

• 7

  Pat the chicken breast completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 8

  Remove the tray from the oven, place the chicken in the center, and arrange the asparagus on the remaining open space.

• 9

  Brush the lemon-herb marinade generously over the chicken breast and drizzle any remaining over the asparagus.

• 10

  Return the tray to the oven and roast for 18-22 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden-brown.

• 11

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.