NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup red potatoes

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Wash and cube the red potatoes into 1-inch pieces, and trim the woody ends off the asparagus spears.

• 3

  Slice the chicken breast into even, bite-sized medallions to ensure they cook at the same rate as the potatoes.

• 4

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

• 5

  Add the chicken and potatoes to the bowl, tossing thoroughly until every piece is coated in the herb oil.

• 6

  Spread the chicken and potatoes in a single layer on the prepared baking sheet, nestling thin slices of the half lemon among them.

• 7

  Roast for 15 minutes, then remove the pan to toss the asparagus spears with the remaining juices on the tray.

• 8

  Return the pan to the oven for another 10 minutes until the chicken is opaque throughout and the potatoes are fork-tender and golden.