NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup baby potatoes

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

1 tbsp fresh 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, and thyme.

• 5

  Place the chicken breast and halved potatoes on the prepared sheet pan, then drizzle with two-thirds of the lemon-herb oil.

• 6

  Season the chicken and potatoes with the sea salt and black pepper, tossing the potatoes to coat evenly.

• 7

  Roast in the center of the oven for 15 minutes.

• 8

  Remove the pan from the oven, add the asparagus spears to the empty spaces, and drizzle them with the remaining herb oil.

• 9

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.