NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tsp garlic powder

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets a proper golden sear.

• 3

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

• 4

  Arrange the chicken, potatoes, asparagus, and cherry tomatoes in a single layer on the prepared baking sheet.

• 5

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

• 6

  Sprinkle the fresh rosemary, garlic powder, sea salt, and black pepper evenly over everything, tossing the vegetables slightly to coat.

• 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.

• 8

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