NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1 tbsp olive oil

0.5 cup baby potatoes

1 cup asparagus

0.5 whole lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

1 tsp fresh rosemary

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared baking sheet.

• 5

  Brush the herb oil mixture generously over the chicken and toss the potatoes to ensure they are evenly coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the sheet pan, add the asparagus to the empty spaces, and squeeze the fresh lemon juice over the chicken and vegetables.

• 8

  Return to the oven and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes are golden and crispy.