NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus spears

2 cloves 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 (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure every bite is tender.

• 3

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

• 4

  In a large mixing bowl, combine the chicken breast, halved potatoes, minced garlic, chopped herbs, sea salt, black pepper, and olive oil, tossing until everything is thoroughly coated.

• 5

  Arrange the chicken and potatoes in a single layer on the prepared sheet pan, then place thin lemon slices directly on top of the chicken.

• 6

  Roast in the center of the oven for 15 minutes, then remove the pan to add the asparagus spears to the empty spaces.

• 7

  Continue roasting for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 8

  Let the chicken rest for 5 minutes before serving to allow the juices to redistribute for maximum flavor.