NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium Yukon Gold potato

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

1 tsp garlic powder

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

  Scrub the Yukon Gold potato and cut it into half-inch cubes, then trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried rosemary, and garlic powder.

• 4

  Place the chicken breast on one side of the baking sheet and the diced potatoes on the other side.

• 5

  Drizzle the herb-lemon mixture over the chicken and potatoes, then sprinkle everything with sea salt and black pepper.

• 6

  Roast for 15 minutes, then remove the pan to add the asparagus spears to the center, tossing them lightly in the pan juices.

• 7

  Return the tray to the oven for another 10 to 15 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 ensure it remains juicy and flavorful.