NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tsp Sea salt

0.5 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

2 cloves Garlic

1 tbsp Lemon juice

1 tsp Lemon zest

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 woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast and halved potatoes in a large mixing bowl and pour over two-thirds of the herb oil, tossing to coat thoroughly.

• 5

  Spread the chicken and potatoes onto the prepared sheet pan in a single layer.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, toss the asparagus in the remaining herb oil.

• 8

  Remove the pan from the oven, add the asparagus to the sheet, and return to the oven for another 10-12 minutes.

• 9

  Ensure the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender before serving.