NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 whole lemon

1 tsp dried rosemary

1 tsp dried thyme

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 for easy cleanup.

• 2

  Wash and halve the baby potatoes, then place them on one side of the baking sheet.

• 3

  Place the chicken breast in the center of the pan and pat it dry with a paper towel.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Drizzle half of the herb oil mixture over the chicken and potatoes, tossing the potatoes to coat evenly.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 8

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

• 9

  Return the pan to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 10

  Squeeze the fresh lemon juice over the entire tray before serving to brighten all the flavors.