NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium yellow potato

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

1 tsp lemon zest

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the yellow potato into 1/2-inch cubes and slice the chicken breast into even 1-inch strips.

• 3

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

• 4

  Place the chicken and potatoes on the prepared baking sheet and drizzle with the herb-lemon oil mixture, tossing until every piece is thoroughly coated.

• 5

  Spread the ingredients in a single layer, ensuring they aren't crowded so they can crisp up properly.

• 6

  Roast for 15 minutes, then remove the pan and add the asparagus spears to the sheet, tossing them in the residual oil.

• 7

  Return to the oven and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes are golden brown.

• 8

  Serve immediately, garnished with an extra squeeze of fresh lemon if desired.