NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.5 cup Carrots

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and slice the carrots into thin coins to ensure they cook evenly.

• 3

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

• 4

  Place the chicken breast, potatoes, and carrots on the prepared sheet pan, then drizzle with two-thirds of the herb oil and toss thoroughly to coat.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan and add the asparagus spears, drizzling them with the remaining herb oil.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.