NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

4 oz baby potatoes

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Halve the baby potatoes and toss them directly on the pan with 0.5 tbsp of olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Rub the chicken breast with the remaining 0.5 tbsp of olive oil, minced garlic, herbs, salt, and pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast in the center.

• 7

  Arrange the asparagus spears and cherry tomatoes around the chicken.

• 8

  Squeeze the juice from the lemon half over the chicken and vegetables, then place the squeezed lemon rind on the pan for extra aroma.

• 9

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

• 10

  Let the chicken rest for 5 minutes before slicing to keep it juicy.