NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Slice baby potatoes in half and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 4

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

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle evenly with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Squeeze the juice of the half lemon over the entire tray and toss the vegetables and potatoes to ensure they are well-coated.

• 7

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

• 8

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