NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tbsp Extra virgin olive oil

1 bunch Asparagus

4 oz Baby potatoes

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, then trim the tough, woody ends off the asparagus spears.

• 3

  In a medium bowl, toss the halved potatoes with half of the olive oil, a pinch of sea salt, and black pepper.

• 4

  Spread the potatoes onto the prepared baking sheet and roast for 12 minutes to give them a head start.

• 5

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

• 6

  Rub the chicken breast with the remaining olive oil, minced garlic, rosemary, salt, and pepper.

• 7

  Remove the pan from the oven, push the potatoes to one side, and add the chicken breast and asparagus.

• 8

  Squeeze the juice from the lemon over the chicken and vegetables, placing the spent lemon half on the tray for extra aroma.

• 9

  Return the pan to the oven and roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.