NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

0.5 whole lemon

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

  Slice the baby potatoes into halves or quarters so they are uniform in size for even roasting.

• 3

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

• 4

  Place the chicken breast, potatoes, and trimmed asparagus on the prepared sheet pan.

• 5

  Drizzle the herb oil mixture over everything, tossing the vegetables and coating the chicken thoroughly.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the chicken and asparagus.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.