NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

1 tsp Dried rosemary

1 tsp Dried thyme

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 sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and snap off the woody ends of the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

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

• 5

  Brush the garlic-herb oil mixture generously over the chicken and toss the vegetables until they are evenly coated.

• 6

  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 tender and golden.

• 7

  Remove from the oven and drizzle the fresh lemon juice over the chicken and vegetables before serving warm.