NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz baby potatoes

1 cup asparagus

0.5 cup carrots

1 tbsp olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium lemon

0.25 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and slice the carrots into half-inch thick rounds.

• 3

  Place the chicken breast, potatoes, and carrots on the prepared baking sheet in a single layer.

• 4

  Drizzle everything with olive oil and squeeze the juice of half the lemon over the tray.

• 5

  Mince the garlic, rosemary, and thyme, then sprinkle the mixture evenly over the chicken and vegetables.

• 6

  Season the entire tray with sea salt and black pepper.

• 7

  Roast for 15 minutes, then remove the tray and add the trimmed asparagus.

• 8

  Return the tray to the oven and continue roasting for another 8-10 minutes until the chicken reaches an internal temperature of 165°F.

• 9

  Serve the chicken and vegetables warm with the remaining lemon cut into wedges for squeezing.