NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon gold potato

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Cube the Yukon gold potato into half-inch pieces and toss them with half of the olive oil, salt, and pepper.

• 3

  Spread the potatoes in a single layer on a baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, season the chicken breast with the remaining salt, pepper, and finely chopped fresh rosemary.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 6

  Sear the chicken for 5 to 6 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 7

  Add the trimmed asparagus to the potato baking sheet and roast for an additional 10 minutes.

• 8

  Mince the garlic and add it to the chicken skillet during the last minute of cooking, then finish by deglazing the pan with the fresh lemon juice.

• 9

  Serve the chicken drizzled with the pan juices alongside the roasted potatoes and asparagus.