NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Toss the halved baby potatoes with 0.5 tbsp of extra virgin olive oil, sea salt, and black pepper.

• 3

  Spread the potatoes on the baking sheet and roast for 15 minutes.

• 4

  While potatoes roast, mince the garlic and finely chop the fresh rosemary.

• 5

  Season the chicken breast with the remaining olive oil, garlic, rosemary, and a pinch of salt and pepper.

• 6

  Remove the sheet pan from the oven, add the chicken breast and trimmed asparagus, and squeeze the lemon juice over the vegetables.

• 7

  Return the pan to the oven and roast for another 15-20 minutes until the chicken is cooked through and the potatoes are golden.