NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary and thyme leaves.

• 4

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

• 5

  Place the chicken breast, halved baby potatoes, and asparagus onto the prepared sheet pan.

• 6

  Drizzle the garlic-herb oil over the chicken and vegetables, tossing them well to ensure every piece is evenly coated.

• 7

  Arrange the ingredients in a single layer on the pan, placing the chicken breast in the center surrounded by the vegetables.

• 8

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

• 9

  Remove from the oven and immediately squeeze the fresh lemon juice over the entire pan to brighten the savory flavors before serving.