NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

5 oz red potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Scrub the red potatoes and cut them into 1/2-inch cubes, then trim the tough, woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and whisk them in a small bowl with the extra virgin olive oil, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and the cubed potatoes on the other side.

• 5

  Brush half of the garlic-herb oil mixture over the chicken breast and toss the remaining half thoroughly with the potatoes.

• 6

  Roast in the oven for 15 minutes, then remove the pan and add the asparagus to the middle section.

• 7

  Drizzle the lemon juice over the asparagus and return the pan to the oven for an additional 10 to 12 minutes.

• 8

  Ensure the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender before serving.