NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

1 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Scrub the Yukon Gold potato and dice it into uniform 1-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Trim the woody ends off the asparagus spears.

• 4

  In a large mixing bowl, combine the chicken breast, diced potatoes, and asparagus.

• 5

  Drizzle with extra virgin olive oil and lemon juice, then add the minced garlic, rosemary, thyme, sea salt, and black pepper.

• 6

  Toss everything thoroughly until every piece is well-coated in the herb oil.

• 7

  Spread the mixture in a single layer on the prepared baking sheet, ensuring the chicken and potatoes aren't overcrowded.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the potatoes are tender and golden.

• 9

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