NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast, halved baby potatoes, and cherry tomatoes onto the prepared sheet pan.

• 5

  Drizzle half of the lemon-herb oil over the chicken and potatoes, tossing the potatoes to ensure they are well-coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the pan and add the asparagus to the empty spaces, drizzling the remaining herb oil over the spears.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing to ensure maximum juiciness.