NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

  Wash and halve the baby potatoes, and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the halved potatoes on one side of the sheet pan, drizzle with half of the herb oil mixture, and season with a pinch of sea salt and black pepper.

• 5

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

• 6

  While potatoes roast, pat the chicken breast completely dry with a paper towel and season both sides with the remaining salt and pepper.

• 7

  Remove the pan from the oven, move potatoes to one side, and place the chicken breast and asparagus on the other side.

• 8

  Brush the remaining herb oil over the chicken and asparagus, then top the chicken with thin slices of lemon.

• 9

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

• 10

  Let the chicken rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.