NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried thyme

1 tsp dried rosemary

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

0.5 whole lemon

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic and zest half of the lemon into a small mixing bowl.

• 4

  Whisk the olive oil, dried thyme, dried rosemary, sea salt, and black pepper into the garlic and lemon zest.

• 5

  Place the chicken breast, halved potatoes, and asparagus on the baking sheet in a single layer.

• 6

  Brush the herb oil mixture over the chicken and toss the vegetables until they are evenly coated.

• 7

  Roast in the center of the oven for 20 to 25 minutes until the chicken reaches 165°F and the potatoes are tender.

• 8

  Squeeze the juice from the lemon half over the entire tray before serving.