NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

1 tbsp olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Wash the baby potatoes and cut them into halves or quarters so they are uniform in size; trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, baby potatoes, and asparagus onto the prepared sheet pan in a single layer.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the chicken breast to infuse flavor while roasting.

• 7

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

• 8

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