NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 medium Lemon

0.5 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet.

• 5

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice of half the lemon over everything.

• 6

  Sprinkle the minced garlic, chopped herbs, sea salt, and black pepper across the pan and toss well to ensure an even coating.

• 7

  Slice the remaining half of the lemon into thin rounds and layer them directly onto the chicken breast.

• 8

  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.

• 9

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