NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup red 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 rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Dice the red potatoes into 1/2-inch cubes and place them on one side of the prepared sheet pan.

• 3

  Trim the tough, woody ends off the asparagus spears and set them aside.

• 4

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

• 5

  Place the chicken breast on the sheet pan and drizzle half of the herb oil mixture over the chicken and potatoes, tossing the potatoes to ensure they are evenly coated.

• 6

  Roast the chicken and potatoes in the center of the oven for 15 minutes.

• 7

  Carefully remove the pan from the oven, add the asparagus spears to the empty space, and drizzle them with the remaining herb oil.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 9

  Squeeze the fresh lemon juice over the chicken and vegetables just before serving to brighten all the savory flavors.