NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Slice the baby potatoes into halves and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared baking sheet, then brush them thoroughly with two-thirds of the lemon-herb oil.

• 5

  Roast in the oven for 15 minutes.

• 6

  Remove the pan, add the asparagus to the empty space, and drizzle with the remaining herb oil.

• 7

  Return the pan to the oven and roast for another 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 8

  Let the chicken rest for 5 minutes before serving to ensure it stays juicy.