NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on the baking sheet; toss with half the olive oil, sea salt, and black pepper.

• 3

  Roast potatoes for 10 minutes before adding the remaining ingredients to the pan.

• 4

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

• 5

  Move the potatoes to one side of the pan, then add the chicken breast and trimmed asparagus to the empty space.

• 6

  Brush the lemon-herb mixture generously over the chicken and toss the asparagus in the remaining marinade on the pan.

• 7

  Return the pan to the oven and roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is bright green.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.