NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 whole lemon

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

4 oz baby potatoes

1 cup asparagus spears

1 clove garlic

PREPARATION

• 1

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

• 2

  Slice the baby potatoes into halves and place them on the pan, tossing with 0.5 tbsp olive oil and a pinch of the salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on crisping.

• 4

  While potatoes roast, mince the garlic and combine it in a small bowl with the remaining olive oil, rosemary, thyme, salt, and pepper.

• 5

  Rub the herb mixture evenly over the chicken breast.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken and the lemon half (cut-side down) on the pan.

• 7

  Return to the oven for 10 minutes.

• 8

  Add the asparagus spears to the pan, tossing them quickly in the pan juices, and roast everything for a final 8-10 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Squeeze the juice from the roasted lemon over the chicken and vegetables before serving.