NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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.

• 2

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

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared sheet pan and drizzle with half of the lemon-herb mixture, tossing to coat evenly.

• 5

  Roast in the center of the oven for 15 minutes.

• 6

  Remove the pan from the oven, add the asparagus to the empty space, drizzle with the remaining herb mixture, and toss the vegetables.

• 7

  Return the pan to the oven and roast for an additional 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted vegetables.