NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 slice lemon

PREPARATION

• 1

  Preheat your oven to 400°F 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

  In a small bowl, whisk together the olive oil, lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing them gently to ensure everything is evenly coated.

• 6

  Place the lemon slice on top of the chicken breast for extra flavor infusion.

• 7

  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.