NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°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

  Finely mince the garlic, rosemary, and thyme, mixing them together in a small bowl.

• 4

  In a medium bowl, toss the halved potatoes with half of the olive oil and a pinch of the salt and pepper.

• 5

  Spread the potatoes onto the baking sheet and roast for 10 minutes to give them a head start.

• 6

  While potatoes roast, rub the chicken breast with the remaining olive oil, minced herb-garlic mixture, lemon juice, and the remaining salt and pepper.

• 7

  Remove the sheet pan from the oven, move the potatoes to one side, and place the chicken and asparagus on the other side.

• 8

  Return the pan to the oven and roast for an additional 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.