NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic cloves

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on one side of the sheet pan. Drizzle with half of the olive oil and sprinkle with a portion of the salt, pepper, and chopped rosemary.

• 3

  Roast the potatoes for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and finely chop the remaining rosemary and thyme.

• 5

  Remove the pan from the oven. Place the chicken breast and trimmed asparagus on the pan. Drizzle everything with the remaining olive oil.

• 6

  Rub the minced garlic, rosemary, thyme, salt, and pepper onto the chicken and toss the asparagus to coat.

• 7

  Return the pan to the oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Drizzle fresh lemon juice over the chicken and vegetables before serving for a bright, clean finish.