NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and mince the garlic cloves.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the sheet pan, then drizzle with half of the lemon-herb oil mixture, tossing to coat thoroughly.

• 5

  Roast for 15 minutes, then remove the pan and add the trimmed asparagus spears to the empty space.

• 6

  Drizzle the remaining oil mixture over the asparagus and return the pan to the oven for another 10-12 minutes until the chicken is cooked through and the potatoes are golden.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.