NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared baking sheet.

• 4

  In a small bowl, whisk together the extra virgin olive oil, juice from the half lemon, minced garlic, and finely chopped rosemary.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or tongs to ensure everything is evenly coated.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 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

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.