NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.25 cup baby potatoes

1 tbsp olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes on the baking sheet and brush them generously with two-thirds of the herb oil mixture.

• 5

  Roast in the oven for 12 minutes, then remove the pan and add the asparagus spears to the empty spaces.

• 6

  Drizzle the remaining herb oil over the asparagus and return the pan to the oven for another 10 to 12 minutes.

• 7

  Verify the chicken has reached an internal temperature of 165°F and finish the dish with a bright squeeze of fresh lemon juice before serving.