NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 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 the baking sheet and toss with 0.5 tbsp of olive oil, sea salt, and black pepper.

• 3

  Roast the potatoes in the preheated oven for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic and whisk together the remaining olive oil, lemon juice, lemon zest, garlic, rosemary, and thyme in a small bowl.

• 5

  Pat the chicken breast dry with a paper towel and coat it thoroughly with half of the lemon-herb mixture.

• 6

  Remove the sheet pan from the oven, push the potatoes to one side, and place the chicken breast and trimmed asparagus onto the pan.

• 7

  Drizzle the remaining lemon-herb mixture over the asparagus and toss lightly to coat.

• 8

  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.

• 9

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