NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium Yukon Gold potato

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Cut the Yukon Gold potato into 1-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

  In a mixing bowl, toss the potato cubes with 0.25 tbsp of the olive oil, half of the rosemary, salt, and pepper.

• 4

  Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes to give them a head start.

• 5

  While potatoes roast, mince the garlic and toss the chicken breast and asparagus with the remaining 0.5 tbsp of olive oil, garlic, and remaining herbs.

• 6

  Carefully remove the baking sheet from the oven, move the potatoes to one side, and add the chicken and asparagus to the pan.

• 7

  Place lemon slices over the chicken and asparagus, then return the pan to the oven for 15-20 minutes until the chicken is cooked through and potatoes are golden.