NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1 cup asparagus

4 oz baby potatoes

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

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 sheet pan with parchment paper for easy cleanup.

• 2

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

• 3

  Finely mince the garlic clove and roughly chop the fresh rosemary leaves.

• 4

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary to create a bright herb marinade.

• 5

  Place the halved potatoes on one side of the sheet pan, drizzle with one-third of the herb oil, and season with a pinch of the sea salt and black pepper.

• 6

  Roast the potatoes in the oven for 12 minutes to give them a head start on becoming tender.

• 7

  Remove the pan from the oven and place the chicken breast and asparagus spears on the remaining space.

• 8

  Brush the remaining herb oil evenly over the chicken and asparagus, then season everything with the remaining salt and pepper.

• 9

  Return the pan to the oven and roast for an additional 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and crisp.