NUTRITION

SERVINGS

INGREDIENTS

5 oz rotisserie chicken breast

1 medium Yukon Gold potato

0.5 tbsp extra virgin olive oil

2 cloves garlic

0.25 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon Gold potato into 1/2-inch cubes to ensure they cook quickly and develop crispy edges.

• 3

  In a medium bowl, toss the potato cubes with the extra virgin olive oil, minced garlic, dried rosemary, sea salt, and black pepper until well coated.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 20 minutes, flipping once halfway through.

• 5

  While the potatoes roast, trim the woody ends off the asparagus spears.

• 6

  After 20 minutes, move the potatoes to one side of the tray and add the asparagus to the other side, tossing them slightly in the residual oil on the pan.

• 7

  Return the tray to the oven and roast for an additional 10-12 minutes until the potatoes are golden-brown and the asparagus is tender-crisp.

• 8

  During the last 5 minutes of roasting, gently warm the sliced rotisserie chicken breast in a skillet over low heat or in the oven.

• 9

  Plate the chicken alongside the roasted garlic potatoes and asparagus, finishing the dish with a bright squeeze of fresh lemon juice.