NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears so they are even in length.

• 3

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

• 4

  Place the chicken breast, potatoes, and asparagus on the baking sheet in separate sections to ensure even cooking.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, then season everything with sea salt and black pepper.

• 6

  Cut the half lemon into thin slices and place them directly on top of the chicken breast and asparagus spears.

• 7

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

• 8

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