NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 medium Yukon gold potato

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Dice the Yukon gold potato into small half-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

  Finely mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs, chopping them finely.

• 4

  In a large mixing bowl, combine the chicken breast, cubed potatoes, and asparagus.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and aromatics.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken pieces are not crowded.

• 8

  Squeeze the juice from the half lemon over the entire tray and place the spent lemon hull on the pan for extra aroma.

• 9

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

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.