NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

4 oz Red potatoes

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

PREPARATION

• 1

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

• 2

  Dice the red potatoes into half-inch cubes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the diced potatoes on one side of the sheet pan, drizzle with one-third of the herb oil, and toss to coat.

• 5

  Roast the potatoes for 12 minutes to give them a head start on becoming perfectly crispy.

• 6

  Remove the pan from the oven and place the chicken breast in the center, then arrange the asparagus and cherry tomatoes on the remaining side.

• 7

  Brush the remaining herb oil over the chicken breast and vegetables until everything is well-coated.

• 8

  Return the pan to the oven and roast for an additional 18 to 20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.