NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

0.75 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, black pepper, lemon juice, and lemon zest.

• 3

  Trim the woody ends off the asparagus and halve the baby potatoes to ensure even roasting.

• 4

  Place the chicken breast, halved potatoes, and asparagus onto the prepared sheet pan.

• 5

  Pour the lemon-herb oil mixture over the chicken and vegetables, using your hands or a brush to coat everything thoroughly.

• 6

  Arrange the chicken in the center of the pan and spread the vegetables in a single layer around it.

• 7

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

• 8

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

• 9

  Plate the chicken alongside the roasted vegetables and drizzle with any remaining pan juices before serving.