NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby gold potatoes

1 cup asparagus

1 tbsp olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

  Wash and halve the baby gold potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, chopped thyme, lemon zest, sea salt, and black pepper.

• 4

  Place the chicken breast, potatoes, and asparagus on the prepared sheet pan in a single layer.

• 5

  Brush the herb oil mixture generously over the chicken breast and toss the vegetables until they are evenly coated.

• 6

  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 golden and fork-tender.

• 7

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving hot.