NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

4 oz red potatoes

1 cup asparagus

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme, then whisk them together in a small bowl with the olive oil, lemon juice, lemon zest, salt, and pepper.

• 3

  Wash and quarter the red potatoes into bite-sized pieces and trim the tough woody ends off the asparagus spears.

• 4

  Place the chicken breast, potatoes, asparagus, and cherry tomatoes onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over all components, using your hands or a brush to ensure the chicken and vegetables are evenly coated.

• 6

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

• 7

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