NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

0.5 cup cherry tomatoes

0.5 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Halve the baby potatoes and finely mince the garlic clove.

• 3

  On a large sheet pan, toss the chicken breast, halved potatoes, and minced garlic with half of the olive oil, rosemary, thyme, sea salt, and black pepper.

• 4

  Arrange the chicken and potatoes in a single layer and roast in the oven for 15 minutes.

• 5

  Remove the pan from the oven and add the asparagus spears and cherry tomatoes to the empty spaces.

• 6

  Drizzle the remaining olive oil and herbs over the vegetables and return the pan to the oven for another 10 to 12 minutes.

• 7

  Once the chicken reaches an internal temperature of 165°F, remove from the oven and squeeze the fresh lemon juice over the entire dish before serving.