NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove 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 sheet pan with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and halve the baby potatoes.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary.

• 4

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

• 5

  Drizzle the lemon-herb mixture over the chicken and vegetables, then sprinkle evenly with sea salt and black pepper.

• 6

  Toss the vegetables with your hands or tongs to coat them thoroughly, and ensure the chicken is well-covered in the marinade.

• 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 ensure it stays juicy.