NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

PREPARATION

• 1

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

• 2

  Wash and dice the yellow potato into 1/2-inch cubes and trim the woody ends off the asparagus spears.

• 3

  In a large mixing bowl, toss the potato cubes with half of the olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

  While the potatoes roast, brush the chicken breast with the remaining olive oil and season with a pinch of salt and pepper.

• 6

  Remove the sheet from the oven, move the potatoes to one side, and place the chicken breast and asparagus on the other side.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are crispy.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.