NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 medium yellow potato

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Wash and scrub the yellow potato, then dice it into 1/2-inch cubes to ensure even roasting.

• 3

  Trim the woody ends off the asparagus spears and set them aside.

• 4

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

• 5

  Place the potato cubes on one side of the sheet pan, drizzle with half of the herb-oil mixture, and sprinkle with half of the salt and pepper.

• 6

  Toss the potatoes to coat and roast in the oven for 10 minutes.

• 7

  While potatoes roast, season the chicken breast with the remaining salt and pepper.

• 8

  Remove the pan from the oven, place the chicken breast and asparagus on the other side, and drizzle everything with the remaining herb-oil mixture.

• 9

  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.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.