NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on one side of the sheet pan, tossing with 0.5 tbsp of olive oil, half the salt, and half the pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming perfectly tender.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, thyme, and rosemary in a small bowl.

• 5

  Remove the pan from the oven and add the chicken breast and trimmed asparagus spears to the empty side.

• 6

  Brush the lemon-herb mixture generously over both the chicken and the asparagus, then sprinkle with the remaining salt and pepper.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure every bite remains juicy and flavorful.