NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 tbsp Olive oil

1 cup Red potatoes

1 cup Asparagus

1 cup Zucchini

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves 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 baking sheet with parchment paper.

• 2

  Dice the red potatoes into small cubes and place them on the baking sheet.

• 3

  Drizzle the potatoes with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the potatoes for 15 minutes to give them a head start.

• 5

  While the potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme in a small bowl.

• 6

  Remove the baking sheet from the oven and move the potatoes to one side.

• 7

  Add the chicken breast, trimmed asparagus, and sliced zucchini to the sheet.

• 8

  Brush the lemon-herb mixture generously over the chicken and vegetables.

• 9

  Return the sheet to the oven and roast for an additional 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Let the chicken rest for 5 minutes before serving to ensure it stays juicy.