NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup baby potatoes

1 cup asparagus

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

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

• 4

  In a large mixing bowl, toss the halved potatoes with half of the olive oil, half of the minced garlic, and a pinch of sea salt and pepper.

• 5

  Spread the seasoned potatoes onto the prepared sheet pan and roast for 15 minutes to give them a head start.

• 6

  While the potatoes roast, rub the chicken breast with the remaining olive oil, garlic, rosemary, thyme, sea salt, and pepper.

• 7

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and asparagus on the other side.

• 8

  Return the pan to the oven and roast for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Drizzle the fresh lemon juice over the chicken and asparagus just before serving to brighten the savory flavors.