NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup fingerling potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Halve the fingerling potatoes and place them on the baking sheet alongside the chicken breast.

• 3

  Mince the garlic and whisk it in a small bowl with the olive oil, rosemary, thyme, sea salt, and black pepper.

• 4

  Brush half of the herb oil mixture over the chicken and potatoes, tossing the potatoes to coat evenly.

• 5

  Roast for 15 minutes, then remove the pan and add the trimmed asparagus and cherry tomatoes.

• 6

  Drizzle the remaining herb oil over the vegetables and return the pan to the oven for another 10-12 minutes until the chicken reaches 165°F.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.