NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

4 oz fingerling potatoes

1 cup asparagus

0.75 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh 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

  Slice the fingerling potatoes in half lengthwise and place them on one side of the sheet pan; toss with 0.25 tbsp of olive oil and a pinch of the sea salt.

• 3

  Roast the potatoes for 10 minutes while you prepare the rest of the ingredients.

• 4

  Mince the garlic, rosemary, and thyme, then combine them in a small bowl with the remaining 0.5 tbsp of olive oil, sea salt, and black pepper.

• 5

  Pat the chicken breast dry with a paper towel and rub half of the garlic-herb mixture over both sides of the meat.

• 6

  Trim the woody ends off the asparagus and toss the spears with the remaining garlic-herb mixture until evenly coated.

• 7

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

• 8

  Return the pan to the oven and roast for another 15-18 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 9

  Squeeze the fresh lemon juice over the entire pan before serving to brighten the savory flavors.