NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Toss the potatoes and asparagus with 0.5 tbsp of olive oil, sea salt, and black pepper on the prepared baking sheet.

• 4

  Roast the potatoes for 10 minutes, then add the asparagus to the tray and roast for an additional 12 minutes until the vegetables are tender and golden.

• 5

  While the vegetables roast, season the chicken breast with dried thyme, lemon zest, and the remaining salt and pepper.

• 6

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

• 7

  Sear the chicken for 6 to 8 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 8

  Add the minced garlic and lemon juice to the pan during the final minute of cooking, spooning the pan juices over the chicken to create a light glaze.

• 9

  Serve the zesty chicken immediately alongside the roasted asparagus and potatoes.