NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

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 for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears to ensure every bite is tender.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing them well to ensure everything is evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.