NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

4 oz baby potatoes

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

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 off the asparagus spears.

• 3

  In a small mixing bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, and thyme.

• 4

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

• 5

  Drizzle the herb and lemon oil mixture over the chicken and vegetables, tossing the produce to ensure an even coating.

• 6

  Season everything uniformly with sea salt and black pepper.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.

• 8

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

• 9

  Plate the sliced chicken alongside the roasted vegetables and drizzle with any remaining pan juices.