NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

3 oz Baby gold potatoes

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 and line a large sheet pan with parchment paper.

• 2

  Halve the baby gold potatoes and trim the woody ends from the asparagus spears.

• 3

  In a mixing bowl, toss the potatoes and asparagus with half of the olive oil and a portion of the salt and pepper.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Pat the chicken breast dry with a paper towel, then rub with the remaining olive oil, garlic, herbs, lemon zest, and the remaining salt and pepper.

• 6

  Spread the potatoes on the baking sheet and place the chicken in the center; roast for 15 minutes.

• 7

  Add the asparagus to the baking sheet and roast for an additional 10 to 12 minutes until the chicken is cooked through and the potatoes are golden.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables before serving.