NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 whole Lemon

0.25 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

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, finely chopped rosemary, and thyme.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

• 6

  Squeeze the juice from the lemon half over the tray and nestle the remaining lemon rind among the vegetables for extra fragrance.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.