NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

0.5 medium Yukon gold potato

1 cup asparagus spears

1 tbsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the Yukon gold potato into half-inch cubes, and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, diced potatoes, and asparagus onto the prepared baking sheet in a single layer.

• 4

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice of the half lemon across the entire tray.

• 5

  Mince the garlic and fresh rosemary finely, then sprinkle them over the chicken and vegetables along with the sea salt and black pepper.

• 6

  Toss the vegetables slightly to ensure they are evenly coated in the oil and seasonings.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 8

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