NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large sheet pan 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 olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme.

• 4

  Place the chicken breast, potatoes, asparagus, and cherry tomatoes on the prepared sheet pan.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, then season with sea salt and black pepper.

• 6

  Toss the vegetables and coat the chicken thoroughly to ensure even roasting and flavor distribution.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted vegetables.