NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

1 cup asparagus spears

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

0.5 medium lemon

PREPARATION

• 1

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

• 2

  Wash the potato and cut it into 1-inch cubes. 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 small bowl, whisk together the olive oil, minced garlic, rosemary, and thyme.

• 5

  Place the potato cubes on one side of the sheet pan, drizzle with half of the herb oil mixture, and sprinkle with a pinch of salt and pepper.

• 6

  Roast the potatoes for 15 minutes to give them a head start.

• 7

  Season the chicken breast with the remaining salt and pepper, then coat it with half of the remaining herb oil.

• 8

  Remove the pan from the oven, move the potatoes to make room, and place the chicken on the pan. Roast for 10 minutes.

• 9

  Toss the asparagus with the last bit of herb oil and add it to the pan. Roast everything for another 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 10

  Remove from the oven and squeeze the fresh lemon juice over the chicken and vegetables before serving.