NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

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

• 4

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

• 5

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

• 6

  Toss everything thoroughly to ensure the chicken and vegetables are evenly coated in the herb oil.

• 7

  Spread the mixture in a single layer on the prepared sheet pan, ensuring nothing is overcrowded.

• 8

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

• 9

  Remove from the oven and drizzle the fresh lemon juice over the entire tray before serving.