NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

4 oz 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 off the woody ends of the asparagus spears.

• 3

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

• 4

  Place the chicken breast and halved potatoes in a large mixing bowl and drizzle with two-thirds of the lemon-herb mixture, tossing until thoroughly coated.

• 5

  Arrange the chicken and potatoes on the prepared sheet pan in a single layer, ensuring they are not overcrowded.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan, add the asparagus, and drizzle with the remaining lemon-herb mixture.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.