NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Pat the chicken breast completely dry with paper towels to ensure a crispy exterior.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

  Place the chicken, potatoes, and asparagus on the prepared pan and drizzle with the herb oil, tossing well to coat every surface.

• 6

  Arrange the ingredients in a single layer, ensuring the chicken has space around it to roast rather than steam.

• 7

  Roast for 20 to 25 minutes, adding the cherry tomatoes to the pan during the final 5 minutes of cooking.

• 8

  Remove from the oven once 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 against the grain to maintain maximum juiciness.