NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried 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) and line a large sheet pan with parchment paper.

• 2

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

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, rosemary, garlic powder, salt, and pepper.

• 4

  Place the chicken breast, potatoes, and asparagus onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb dressing over the chicken and vegetables, tossing the produce to coat and ensuring the chicken is well-covered.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.