NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

4 oz baby potatoes

1 cup asparagus

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 3

  Pat the chicken breast completely dry with a paper towel to ensure the skin gets extra crispy.

• 4

  In a small bowl, combine half the olive oil with the minced rosemary, thyme, sea salt, and black pepper.

• 5

  Rub the herb oil mixture all over the chicken breast and place it on one side of the sheet pan.

• 6

  Toss the potatoes, asparagus, and minced garlic with the remaining olive oil and a pinch of salt, then spread them in a single layer on the other side of the pan.

• 7

  Place thin slices of lemon over the chicken and vegetables for a bright, citrusy infusion.

• 8

  Roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.