NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 woody ends off the asparagus spears.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a mixing bowl, toss the halved potatoes with 0.5 tbsp of olive oil, half of the minced garlic, half of the herbs, and a pinch of salt and pepper.

• 5

  Spread the potatoes onto the baking sheet and roast for 10 minutes.

• 6

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, the rest of the garlic, and the remaining herbs.

• 7

  Remove the baking sheet from the oven; move the potatoes to one side and place the chicken breast and asparagus on the other side.

• 8

  Squeeze the juice of the half lemon over the chicken and the asparagus spears.

• 9

  Return the pan to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 10

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.