NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried rosemary, thyme, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.