NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

0.75 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp lemon zest

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Toss halved baby potatoes with 0.25 tbsp of the olive oil and a pinch of sea salt on a large baking sheet.

• 3

  Roast the potatoes for 10 minutes to ensure they become golden and crispy.

• 4

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, minced rosemary, garlic, lemon zest, salt, and pepper.

• 5

  Place the chicken breast and trimmed asparagus onto the baking sheet with the potatoes.

• 6

  Brush the lemon-herb mixture evenly over the chicken and drizzle the remaining sauce over the asparagus.

• 7

  Roast for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 8

  Allow the chicken to rest for 5 minutes before slicing to keep it juicy and flavorful.