NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves 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 sheet pan with parchment paper.

• 2

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, chopped rosemary, and thyme.

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, then season everything evenly with sea salt and black pepper.

• 6

  Toss the potatoes and asparagus with your hands or tongs to ensure they are well-coated in the oil and herbs.

• 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 fork-tender and golden.

• 8

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