NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, toss the potatoes with 0.5 tbsp of olive oil, half of the garlic powder, and a pinch of salt and pepper.

• 4

  Spread the potatoes on a parchment-lined baking sheet and roast for 10 minutes.

• 5

  While potatoes roast, season the chicken breast with the remaining garlic powder, salt, and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large oven-safe skillet over medium-high heat.

• 7

  Sear the chicken for 3 minutes on each side until a golden crust forms.

• 8

  Remove the potatoes from the oven and add them to the skillet along with the asparagus.

• 9

  Drizzle the lemon juice over the chicken and vegetables, then sprinkle with lemon zest and fresh rosemary.

• 10

  Transfer the skillet to the oven and roast for 12-15 minutes until the chicken is cooked through and the asparagus is tender.