NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary leaves.

• 4

  In a bowl, toss the baby potatoes with half of the olive oil, sea salt, and black pepper.

• 5

  Spread the potatoes on the baking sheet and roast for 10 minutes.

• 6

  While potatoes roast, rub the chicken breast with the remaining olive oil, minced garlic, rosemary, and lemon zest.

• 7

  Move the potatoes to one side of the pan, then add the chicken breast and asparagus to the other side.

• 8

  Squeeze the juice from the lemon over the chicken and asparagus, then place the remaining lemon slices on top of the chicken.

• 9

  Roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crisp.