NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

5 oz Baby potatoes

1 cup Asparagus

1 tbsp 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

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 woody ends off the asparagus spears.

• 3

  In a small bowl, mince the garlic and combine it with the dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the halved potatoes on one side of the sheet pan, tossing them with 0.5 tbsp of olive oil and half of the garlic-herb mixture.

• 5

  Roast the potatoes alone for 15 minutes to ensure they become perfectly tender and golden.

• 6

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil and the rest of the garlic-herb seasoning.

• 7

  Remove the pan from the oven; add the chicken breast and asparagus to the empty side of the sheet pan.

• 8

  Squeeze the juice of the half lemon over the chicken and asparagus for a bright, citrusy finish.

• 9

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

• 10

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.