NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 cup Asparagus

4 oz Baby gold potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the baby gold potatoes and toss them with 0.5 tbsp olive oil, half of the sea salt, and half of the black pepper; roast for 15 minutes.

• 3

  While potatoes roast, mince the garlic and season the chicken breast with garlic, rosemary, thyme, lemon zest, and the remaining sea salt and black pepper.

• 4

  Heat the remaining 0.5 tbsp olive oil in a skillet over medium-high heat and sear the chicken for 3 minutes per side until golden.

• 5

  Add the trimmed asparagus to the baking sheet with the potatoes, then nestle the seared chicken among the vegetables.

• 6

  Roast the entire tray for 10-12 minutes until the chicken is cooked through and the asparagus is crisp-tender.

• 7

  Drizzle the fresh lemon juice over the chicken and vegetables immediately before serving for a bright finish.