NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried rosemary

1 tsp dried thyme

1 tsp garlic powder

0.5 whole lemon

4 oz baby gold potatoes

1 cup asparagus spears

0.5 cup carrots

PREPARATION

• 1

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

• 2

  Halve the baby gold potatoes and slice the carrots into half-inch thick rounds.

• 3

  Trim the woody, fibrous ends from the asparagus spears and set the spears aside.

• 4

  In a large bowl, combine the chicken breast, halved potatoes, and sliced carrots.

• 5

  Drizzle with olive oil and sprinkle with sea salt, black pepper, dried rosemary, dried thyme, and garlic powder.

• 6

  Toss the ingredients thoroughly to ensure every piece is well-coated with the herb-infused oil.

• 7

  Arrange the chicken, potatoes, and carrots on the prepared sheet pan in a single layer, leaving space between items.

• 8

  Roast in the center of the oven for 15 minutes.

• 9

  Remove the pan, add the asparagus spears, and squeeze the juice of half a lemon over the entire tray.

• 10

  Return to the oven for an additional 10 to 12 minutes until the chicken is cooked through and the potatoes are fork-tender.

• 11

  Garnish with fresh lemon zest for a vibrant finish and serve while hot.