NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Yukon Gold potatoes

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 medium Lemon

PREPARATION

• 1

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

• 2

  Chop the Yukon Gold potatoes into 1-inch cubes and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, cubed potatoes, and asparagus on the prepared sheet pan in a single layer.

• 4

  Drizzle the extra virgin olive oil over the chicken and vegetables.

• 5

  Sprinkle the minced rosemary, thyme, garlic powder, sea salt, and black pepper evenly over everything.

• 6

  Toss the vegetables and flip the chicken to ensure all surfaces are well-coated with the oil and seasonings.

• 7

  Thinly slice the half lemon and place the rounds directly on top of the chicken and potatoes.

• 8

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

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