NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Fingerling potatoes

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Halve the fingerling potatoes and place them on the pan, tossing with half of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 10 minutes while you prepare the herb rub for the chicken.

• 4

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with the remaining olive oil and the zest of the half lemon.

• 5

  Pat the chicken breast completely dry with a paper towel and rub the herb mixture over all sides, seasoning with the remaining salt and pepper.

• 6

  Push the potatoes to one side of the pan, place the chicken in the center, and roast for another 10 minutes.

• 7

  Add the trimmed asparagus to the pan, squeeze the lemon juice over the chicken and vegetables, and roast for a final 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a tender finish.