NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 medium potato

2 tsp olive oil

1 cup asparagus

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Dice the potato into half-inch cubes and place them in a mixing bowl.

• 3

  Mince the garlic cloves and add them to the bowl with the potatoes, along with 1 teaspoon of olive oil, rosemary, thyme, and half of the salt and pepper.

• 4

  Toss the potatoes until evenly coated, then spread them in a single layer on the baking sheet.

• 5

  Roast the potatoes for 25 to 30 minutes, flipping halfway through, until they are golden and crispy.

• 6

  While potatoes roast, season the chicken breast with the remaining salt and pepper.

• 7

  Heat the remaining teaspoon of olive oil in a skillet over medium-high heat and cook the chicken for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 8

  Steam the asparagus for 3 to 5 minutes until tender-crisp and bright green.

• 9

  Plate the roasted potatoes, chicken, and asparagus, finishing the dish with a generous squeeze of fresh lemon juice over the chicken and vegetables.