NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove 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 for easy cleanup.

• 2

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

• 3

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

• 4

  Add the chicken breast and halved potatoes to the bowl, tossing thoroughly until every piece is evenly coated in the herb oil.

• 5

  Spread the chicken and potatoes onto the prepared sheet pan in a single layer, ensuring they are not crowded to allow for even browning.

• 6

  Roast for 15 minutes, then remove the pan and nestle the asparagus spears around the chicken and potatoes.

• 7

  Squeeze the juice of half a lemon over the entire pan and return to the oven for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before serving to ensure the juices redistribute for maximum tenderness.