NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 small gold potato

1 cup asparagus spears

0.5 tbsp olive oil

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Cut the gold potato into 1-inch cubes and trim the tough, woody ends off the asparagus spears.

• 4

  In a large mixing bowl, combine the chicken breast, potato cubes, minced garlic, rosemary, thyme, olive oil, sea salt, and black pepper.

• 5

  Toss everything thoroughly until the chicken and potatoes are evenly coated in the herb oil.

• 6

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, ensuring they aren't overcrowded.

• 7

  Roast for 15 minutes, then remove the tray and add the asparagus spears, tossing them quickly in the juices on the pan.

• 8

  Return to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.