NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

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

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

• 3

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

• 4

  In a large mixing bowl, toss the chicken breast, potatoes, and asparagus with the olive oil, minced garlic, rosemary, sea salt, and black pepper until well coated.

• 5

  Spread the chicken and potatoes onto the prepared baking sheet in a single layer, leaving space for the asparagus later.

• 6

  Roast the chicken and potatoes for 10 minutes in the preheated oven.

• 7

  Add the asparagus to the baking sheet and squeeze the juice of the half lemon over all the ingredients.

• 8

  Continue roasting for 12 to 15 minutes or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to ensure it stays juicy.