NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

12 spears asparagus

4 oz baby potatoes

1 tbsp olive oil

1 tbsp 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 sheet pan with parchment paper.

• 2

  Halve the baby potatoes and toss them in a bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the sheet pan and roast for 10 minutes to give them a head start.

• 4

  While potatoes roast, mince the garlic, rosemary, and thyme, then whisk them in a small bowl with the lemon juice, lemon zest, and remaining olive oil.

• 5

  Pat the chicken breast dry and rub it thoroughly with the prepared lemon-herb mixture.

• 6

  Remove the pan from the oven, move the potatoes to one side, and place the chicken breast and asparagus spears on the other side.

• 7

  Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.