NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup baby potatoes

1 cup asparagus spears

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Place the halved baby potatoes on the baking sheet and toss with 0.5 tbsp of olive oil, chopped rosemary, and a pinch of salt and pepper.

• 3

  Roast the potatoes for 10 minutes to give them a head start on becoming golden and crisp.

• 4

  Move the potatoes to one side of the pan and add the chicken breast and trimmed asparagus spears to the empty space.

• 5

  Rub the chicken and asparagus with the remaining 0.5 tbsp of olive oil, minced garlic, fresh thyme, and the remaining salt and pepper.

• 6

  Place the lemon slices over the chicken breast and roast everything for another 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Allow the chicken to rest for 5 minutes before slicing to ensure the savory juices stay locked inside.