NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Brush the herb oil mixture evenly over the chicken and vegetables until well coated.

• 6

  Thinly slice half of the lemon and place the rounds directly on top of the chicken and asparagus.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and squeeze any remaining lemon juice over the tray before serving.