NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 cup fresh asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and snap the woody ends off the asparagus spears to prep the vegetables.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme.

• 4

  Arrange the chicken breast, potatoes, and asparagus on the prepared pan in a single layer.

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, tossing the produce to coat everything evenly.

• 6

  Sprinkle the sea salt and black pepper over the entire tray.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure every bite is succulent.