NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and thyme.

• 4

  Place the chicken breast, potatoes, and asparagus onto the prepared baking sheet.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the produce to ensure an even coating.

• 6

  Season the entire tray with sea salt and black pepper, then place thin lemon slices directly on top of the chicken.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before serving to ensure it remains juicy.