NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

4 oz red potatoes

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Dice the red potatoes into half-inch cubes and place them on the sheet pan, tossing with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the potatoes for 12 minutes to give them a head start on becoming golden and crispy.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Rub the chicken breast with the remaining olive oil, minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Remove the pan from the oven, push potatoes to one side, and add the seasoned chicken breast and the trimmed asparagus spears.

• 7

  Slice the half lemon into thin rounds and lay them across the chicken and asparagus to infuse them with bright citrus notes.

• 8

  Return the pan to the oven and roast for another 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

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