NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 medium asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 3

  Spread potatoes on the baking sheet and roast for 15 minutes.

• 4

  Trim the woody ends off the asparagus and add them to the baking sheet with the potatoes, roasting for an additional 10-12 minutes until tender.

• 5

  Season the chicken breast evenly with the remaining salt, pepper, rosemary, and thyme.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the minced garlic and fresh lemon juice to the pan, basting the chicken with the pan juices.

• 9

  Plate the chicken alongside the roasted asparagus and potatoes, drizzling any remaining lemon-garlic pan sauce over the top.