NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

0.5 cup Baby potatoes

1 cup Asparagus spears

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface achieves a beautiful golden-brown sear.

• 3

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

• 4

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 5

  Place the chicken and potatoes on the baking sheet, drizzling with the herb oil and tossing the potatoes to coat evenly.

• 6

  Roast for 12 minutes, then add the asparagus to the pan, tossing them in the remaining juices.

• 7

  Continue roasting for 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to ensure every bite remains incredibly succulent.