NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon gold potato

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Cut the Yukon gold potato into 1-inch cubes and trim the tough woody ends off the asparagus spears.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, cubed potatoes, and asparagus.

• 5

  Drizzle with olive oil and add the minced garlic, chopped herbs, sea salt, black pepper, and the zest of the half lemon.

• 6

  Toss everything thoroughly until evenly coated, then spread in a single layer on the prepared baking sheet.

• 7

  Slice the remaining lemon half into thin rounds and tuck them among the chicken and vegetables.

• 8

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.