NUTRITION

SERVINGS

INGREDIENTS

4.25 oz boneless skinless chicken breast

1 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and toss them on the pan with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Roast the potatoes for 12 minutes to ensure they get a head start on becoming golden and tender.

• 4

  While potatoes roast, rub the chicken breast with the remaining olive oil, minced garlic, and chopped fresh rosemary.

• 5

  Move the potatoes to one side of the pan and add the chicken breast and trimmed asparagus to the other side.

• 6

  Place lemon slices directly on top of the chicken and asparagus to infuse them with bright, citrusy flavor.

• 7

  Roast everything together for another 15 to 18 minutes until the chicken reaches an internal temperature of 165°F.

• 8

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