NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 tbsp extra virgin olive oil

1 tbsp fresh rosemary

2 cloves 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 sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends from the asparagus spears so they are ready for roasting.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves to release their aromatic oils.

• 4

  In a mixing bowl, toss the halved potatoes with half of the olive oil, sea salt, black pepper, and half of the chopped rosemary.

• 5

  Place the chicken breast on the prepared sheet pan and rub it thoroughly with the remaining olive oil, minced garlic, rosemary, and the zest of the lemon half.

• 6

  Arrange the seasoned potatoes in a single layer around the chicken and roast in the oven for 15 minutes.

• 7

  Add the asparagus to the pan, squeeze the juice from the lemon half over the chicken and vegetables, and roast for another 10 minutes until the chicken reaches an internal temperature of 165°F.