NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan 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 trimmed asparagus onto the prepared sheet pan.

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Slice the lemon half into thin rounds and arrange them over the chicken and asparagus to infuse them with bright citrus notes.

• 6

  Toss the vegetables gently to ensure they are well-coated in the oil and spices, then spread them out in a single layer.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.