NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

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 baking sheet with parchment paper.

• 2

  Wash and halve the baby potatoes, then toss them on the baking sheet with half of the olive oil and a pinch of sea salt.

• 3

  Roast the potatoes for 12 minutes to give them a head start.

• 4

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

• 5

  Season the chicken breast evenly with the minced garlic, rosemary, sea salt, and black pepper.

• 6

  Remove the baking sheet from the oven, move the potatoes to one side, and place the chicken and trimmed asparagus on the other side.

• 7

  Drizzle the remaining olive oil over the chicken and asparagus, then top the chicken with thin slices of lemon.

• 8

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

• 9

  Let the chicken rest for 5 minutes before serving to ensure it remains juicy.