NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared sheet pan and drizzle with two-thirds of the herb oil mixture, tossing to coat thoroughly.

• 5

  Roast the chicken and potatoes in the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus spears to the empty space, and drizzle them with the remaining herb oil.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.