NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Fingerling potatoes

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

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 for easy cleanup.

• 2

  Halve the fingerling potatoes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the produce and coating the meat thoroughly to ensure deep flavor.

• 6

  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.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent and juicy.