NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1 cup Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

2 cloves Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

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 extra virgin olive oil, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the potatoes and asparagus on the remaining space.

• 5

  Brush the herb oil mixture generously over the chicken breast and toss the vegetables in the remaining oil until evenly coated.

• 6

  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.

• 7

  Remove from the oven and immediately squeeze the fresh lemon juice over the chicken and vegetables before serving.