NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp dried rosemary

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 slice lemon

PREPARATION

• 1

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

• 2

  Wash the baby potatoes and cut them into halves; trim the tough, woody ends off the asparagus spears.

• 3

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the sheet pan and arrange the potatoes and asparagus on the remaining space.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using a pastry brush or clean hands to ensure everything is evenly coated.

• 6

  Place the fresh lemon slice directly on top of the chicken breast to infuse it with extra citrus aroma during cooking.

• 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 fork-tender.

• 8

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