NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon gold potato

0.5 tbsp extra virgin olive oil

1 tsp fresh rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tsp lemon zest

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  Scrub the Yukon gold potato and dice it into 1-inch cubes, then slice the chicken breast into even 1-inch pieces.

• 3

  In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced rosemary, garlic powder, sea salt, and black pepper.

• 4

  Add the chicken and potatoes to the bowl, tossing thoroughly until every piece is coated in the herb marinade.

• 5

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 6

  Roast in the oven for 15 minutes, then flip the pieces and add the asparagus spears to the tray.

• 7

  Continue roasting for another 10 to 12 minutes until the chicken is cooked through and the potatoes are crispy and golden.

• 8

  Remove from the oven and let rest for 3 minutes before serving to allow the juices to redistribute.