NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup baby potatoes

1 cup asparagus

0.75 tbsp olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

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

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables and rub the chicken to ensure everything is thoroughly coated in the oil and spice mixture.

• 6

  Arrange the ingredients in a single layer, placing the chicken in the center to ensure even cooking.

• 7

  Squeeze the juice from the half lemon over the entire tray, then place the lemon hull on the pan to release aromatic oils during roasting.

• 8

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