NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.5 cup cherry tomatoes

3 oz baby potatoes

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on the sheet pan, tossing with 0.5 tbsp of olive oil and a pinch of salt.

• 3

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

• 4

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

• 5

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, minced garlic, rosemary, and thyme.

• 6

  Remove the pan from the oven and move the potatoes to one side. Place the chicken breast in the center and arrange the trimmed asparagus and cherry tomatoes on the remaining space.

• 7

  Drizzle the lemon-herb mixture evenly over the chicken and vegetables, then season everything with the sea salt and black pepper.

• 8

  Return the pan to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

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