NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium red potato

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the red potato into half-inch cubes and snap the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, diced potatoes, asparagus, and cherry tomatoes on the prepared baking sheet in a single layer.

• 5

  Drizzle the herb-lemon oil mixture over the chicken and vegetables, tossing them well to ensure everything is evenly coated.

• 6

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

• 7

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