NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh rosemary

1 tbsp 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 3

  Place the chicken breast, halved potatoes, and asparagus on the prepared baking sheet in a single layer.

• 4

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

• 5

  Squeeze the juice from the lemon half over the entire tray and nestle the remaining lemon rind among the ingredients for extra aroma.

• 6

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