NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and snap the woody ends off the asparagus spears to prepare the vegetables.

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

  Place the chicken breast, potatoes, and asparagus on the prepared baking sheet in a single layer to ensure even roasting.

• 5

  Brush the chicken with half of the lemon-herb mixture and toss the vegetables with the remaining half until they are well coated.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the meat remains succulent and flavorful.