NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 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

  Halve the baby potatoes and toss them on the baking sheet with 0.25 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the potatoes for 15 minutes while you prepare the chicken.

• 4

  In a small bowl, whisk together the remaining olive oil, lemon juice, minced garlic, chopped rosemary, and thyme.

• 5

  Pat the chicken breast dry and rub it thoroughly with the lemon-herb mixture and the remaining salt and pepper.

• 6

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and trimmed asparagus on the tray.

• 7

  Return the sheet to the oven and roast for another 18 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.