NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.75 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, then trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 4

  Place the potatoes on the sheet pan, drizzle with half of the herb oil mixture, and toss to coat; roast for 10 minutes.

• 5

  Move the potatoes to one side, add the chicken breast and asparagus to the pan, and brush everything with the remaining herb oil.

• 6

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in for a moist finish.