NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp 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 on the pan with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes for 12 minutes to ensure they start getting tender and golden.

• 4

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

• 5

  Pat the chicken breast dry and rub with the remaining olive oil, minced garlic, chopped herbs, and a squeeze of lemon juice.

• 6

  Remove the pan from the oven, move potatoes to one side, and add the chicken and the trimmed asparagus spears.

• 7

  Season the asparagus with a pinch of salt and place the remaining lemon slices over the chicken.

• 8

  Roast for another 15-18 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 9

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