NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

5 oz gold potatoes

1 bunch asparagus

1 tbsp olive oil

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Wash the gold potatoes and dice them into uniform 1-inch cubes to ensure even cooking.

• 3

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

• 4

  Place the diced potatoes on the sheet pan, drizzle with half of the herb oil mixture, and toss to coat thoroughly.

• 5

  Roast the potatoes in the oven for 15 minutes to give them a head start on crisping up.

• 6

  While potatoes roast, trim the woody ends off the asparagus and pat the chicken breast dry with a paper towel.

• 7

  Remove the pan from the oven, move the potatoes to one side, and add the chicken breast and asparagus to the empty space.

• 8

  Brush the remaining herb oil over the chicken and asparagus, then return the pan to the oven for 18-20 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Finish by squeezing the fresh lemon juice over the entire tray to brighten the savory flavors before serving.