NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves so they are uniform in size, and trim the woody ends off the asparagus spears.

• 3

  Place the chicken breast, potatoes, and asparagus on the prepared baking sheet, ensuring they are spread out in a single layer.

• 4

  Mince the garlic and finely chop the fresh rosemary and thyme.

• 5

  Drizzle the extra virgin olive oil over the chicken and vegetables, then sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Squeeze the juice of half a lemon over the entire tray and toss gently with your hands or tongs to ensure an even coating of oil and seasoning.

• 7

  Roast in the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 8

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