NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, salt, and pepper.

• 4

  Arrange the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

• 5

  Brush the lemon-herb marinade generously over the chicken and toss the vegetables until they are well-coated.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through and the potatoes are golden and tender.

• 7

  Allow the chicken to rest for several minutes to lock in the juices before slicing and serving warm.