NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 3

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

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, and thyme.

• 5

  Place the chicken breast and halved potatoes on the prepared baking sheet. Drizzle with two-thirds of the herb oil, sea salt, and black pepper, tossing the potatoes to coat.

• 6

  Squeeze the juice from the lemon half over the chicken and potatoes, then place the squeezed lemon hull onto the tray for extra aroma.

• 7

  Roast in the oven for 15 minutes.

• 8

  Remove the tray and add the asparagus. Drizzle the remaining herb oil over the asparagus and toss lightly.

• 9

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

• 10

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