NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 cloves Garlic

1 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan.

• 5

  Pour the lemon-herb oil mixture over the chicken and vegetables, tossing them thoroughly to ensure everything is evenly coated.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the chicken breast.

• 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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep it juicy.