NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Potato

1 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Scrub the potato and cut it into 1/2-inch cubes, then cut the chicken breast into similar bite-sized pieces.

• 3

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

• 4

  Toss the potato cubes and chicken pieces in the lemon-herb mixture until every piece is thoroughly coated.

• 5

  Spread the chicken and potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 6

  While the chicken and potatoes roast, trim the woody ends off the asparagus spears and toss them in any remaining marinade from the bowl.

• 7

  Add the asparagus to the baking sheet and roast for an additional 10-12 minutes until the chicken is cooked through and the potatoes are golden and tender.

• 8

  Remove from the oven and serve immediately, optionally finishing with a final squeeze of fresh lemon juice.