NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

0.5 cup Baby potatoes

1 cup Asparagus

1 tbsp Fresh rosemary

0.5 whole Lemon

1 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Place the chicken breast and halved baby potatoes on the baking sheet, ensuring they are spread out in a single layer.

• 3

  Drizzle the olive oil over the chicken and potatoes, then sprinkle evenly with garlic powder, sea salt, black pepper, and chopped rosemary.

• 4

  Place the lemon slices directly on top of the chicken and potatoes to infuse them with bright citrus notes during roasting.

• 5

  Roast in the oven for 15 minutes, then remove the pan and add the trimmed asparagus to the remaining space.

• 6

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crispy.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.