NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus spears

1 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on the sheet pan, tossing with half of the olive oil, the dried rosemary, salt, and pepper.

• 3

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

• 4

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

• 5

  Pat the chicken breast dry with a paper towel and brush both sides with half of the prepared lemon-herb mixture.

• 6

  Carefully remove the sheet pan from the oven, move the potatoes to one side, and place the chicken breast and trimmed asparagus spears on the empty space.

• 7

  Drizzle the remaining lemon-herb mixture over the asparagus and chicken breast.

• 8

  Return the pan to the oven and roast for an additional 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is bright green.

• 9

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