NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus

5 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Fresh rosemary

1 tsp Fresh thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes in a large mixing bowl and toss with two-thirds of the lemon-herb oil until thoroughly coated.

• 5

  Arrange the chicken and potatoes on the prepared baking sheet, ensuring they are in a single layer for even roasting.

• 6

  Roast in the oven for 15 minutes.

• 7

  While the chicken is roasting, toss the asparagus in the remaining lemon-herb oil.

• 8

  Remove the pan from the oven, add the asparagus to the sheet, and return to roast for another 10 to 12 minutes.

• 9

  Verify the chicken has reached an internal temperature of 165°F and the potatoes are golden and tender before serving.