NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus

1 cup baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, then trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, halved potatoes, and trimmed asparagus onto the prepared sheet pan in a single layer.

• 5

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing them well to ensure everything is evenly coated.

• 6

  Thinly slice half of the lemon into rounds and nestle them among the chicken and vegetables on the pan.

• 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 squeeze the remaining lemon juice over the entire tray before serving immediately.