NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium yellow potato

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Dice the yellow potato into uniform 1-inch cubes and mince the garlic cloves finely.

• 3

  In a medium bowl, toss the potato cubes with half of the olive oil, the dried rosemary, and a pinch of the sea salt and black pepper.

• 4

  Spread the potatoes in a single layer on the prepared baking sheet and roast for 15 minutes.

• 5

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

• 6

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb mixture, seasoning with the remaining salt and pepper.

• 7

  Remove the baking sheet from the oven, push the potatoes to one side, and place the chicken breast and asparagus spears on the other side.

• 8

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure the juices redistribute for maximum tenderness.