NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast, halved potatoes, and asparagus in a large mixing bowl and pour the herb oil over them, tossing thoroughly to ensure everything is evenly coated.

• 5

  Spread the ingredients out in a single layer on the prepared baking sheet, ensuring the chicken has enough space to crisp up.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden brown.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.