NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 cup baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash the baby potatoes and cut them into halves or quarters so they are uniform in size. Trim the tough, woody ends off the asparagus spears.

• 3

  In a mixing bowl, toss the potatoes with half of the olive oil, half of the minced garlic, and a pinch of sea salt.

• 4

  Spread the potatoes onto one side of the prepared sheet pan and roast for 15 minutes to give them a head start.

• 5

  While the potatoes are roasting, season the chicken breast evenly with the remaining olive oil, garlic, chopped rosemary, sea salt, and black pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and asparagus on the other side.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and vegetables to brighten the flavors before serving.