NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

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 (200°C) and line a large baking sheet with parchment paper.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic cloves finely.

• 4

  In a large mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Add the chicken breast, halved potatoes, asparagus, and cherry tomatoes to the bowl, tossing thoroughly until every piece is well-coated in the herb oil.

• 6

  Arrange the chicken and vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 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 and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.