NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp ground turmeric

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon juice

PREPARATION

• 1

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

• 2

  Scrub the Yukon Gold potato and dice it into 1/2-inch cubes, then finely mince the garlic clove.

• 3

  In a medium mixing bowl, toss the potato cubes with half of the olive oil, the ground turmeric, dried rosemary, and half of the sea salt and black pepper.

• 4

  Spread the seasoned potatoes in a single layer on one side of the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes are roasting, brush the chicken breast with the remaining olive oil and lemon juice, then season with the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, slide the potatoes to one side, and place the chicken breast and trimmed asparagus spears on the other side.

• 7

  Return the sheet to the oven and roast for an additional 18-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing it into strips and serving alongside the crispy potatoes and roasted asparagus.