NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 medium russet potato

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tsp garlic powder

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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 potato and dice it into uniform 1/2-inch cubes to ensure even cooking.

• 3

  Place the potato cubes on one side of the sheet pan and toss with 0.5 tbsp of olive oil, half of the rosemary, sea salt, and black pepper.

• 4

  Spread the potatoes in a single layer and roast in the oven for 15 minutes.

• 5

  While potatoes roast, rub the chicken breast with the remaining 0.5 tbsp of olive oil, garlic powder, the rest of the rosemary, salt, and pepper.

• 6

  Remove the pan from the oven, move the potatoes to one side, and add the chicken breast and asparagus spears to the empty space.

• 7

  Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and drizzle the fresh lemon juice over the chicken and asparagus before serving.