NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp dried rosemary

0.5 tsp dried thyme

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

  Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure even cooking.

• 3

  Place the chicken breast, halved potatoes, and minced garlic on the prepared baking sheet, then drizzle with the olive oil.

• 4

  Sprinkle the dried rosemary, thyme, sea salt, and black pepper over the chicken and potatoes, tossing the potatoes to coat them thoroughly.

• 5

  Roast the chicken and potatoes in the center of the oven for 12 minutes.

• 6

  Remove the sheet pan from the oven, add the asparagus spears to the remaining space, and return to the oven for another 10 to 12 minutes until the chicken is cooked through.

• 7

  Drizzle the fresh lemon juice over the entire tray before serving to brighten the savory herb flavors and add a zesty finish.