NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a medium bowl, toss the halved baby potatoes with half of the olive oil, half of the garlic, and a pinch of salt and pepper.

• 5

  Pat the chicken breast dry and rub it with the remaining olive oil, garlic, rosemary, thyme, salt, and pepper.

• 6

  Place the chicken and potatoes on the prepared baking sheet and roast for 12 minutes.

• 7

  Remove the pan from the oven, add the asparagus to the empty space, and toss the asparagus with the juices on the pan.

• 8

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

• 9

  Drizzle the fresh lemon juice over the chicken and vegetables before serving hot.