NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the vegetables to ensure they are evenly coated.

• 6

  Season everything with sea salt and black pepper.

• 7

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

• 8

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