NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

4 oz baby potatoes

1 cup asparagus

0.5 unit lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 4

  In a medium bowl, toss the halved potatoes with half of the olive oil, half of the minced garlic, and a pinch of salt and pepper.

• 5

  Spread the potatoes onto the prepared baking sheet and roast for 10 minutes.

• 6

  While potatoes roast, rub the chicken breast evenly with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 7

  Carefully move the potatoes to one side of the sheet, place the chicken breast in the center, and roast for another 10 minutes.

• 8

  Add the asparagus to the remaining space on the sheet, drizzle with a squeeze of fresh lemon juice, and roast everything for a final 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted vegetables.