NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

3 oz Baby potatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 whole Lemon

1 tsp Fresh rosemary

1 tsp Fresh thyme

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 mince the garlic cloves and finely chop the fresh rosemary and thyme.

• 3

  Place the halved potatoes on the sheet pan, drizzle with half of the olive oil, and sprinkle with a pinch of the sea salt and black pepper.

• 4

  Roast the potatoes in the preheated oven for 12 minutes to give them a head start on getting tender.

• 5

  While potatoes roast, rub the chicken breast with the remaining olive oil, minced garlic, rosemary, thyme, and the rest of the salt and pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and add the chicken breast and asparagus spears to the empty space.

• 7

  Squeeze the juice of the half lemon over the chicken and asparagus, then place the lemon rind on the pan for extra aroma.

• 8

  Return the pan to the oven and roast for another 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 9

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