NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Wash and 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, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast and halved baby potatoes on the prepared baking sheet and drizzle with two-thirds of the garlic-herb oil mixture, tossing to coat evenly.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the tray from the oven, add the asparagus spears to the empty spaces, and drizzle them with the remaining garlic-herb oil.

• 7

  Return the tray to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Drizzle the fresh lemon juice over the chicken and vegetables before serving warm.