NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

12 medium asparagus spears

4 oz baby potatoes

0.5 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on the baking sheet, tossing with half of the olive oil and a pinch of salt.

• 3

  Roast the potatoes for 10 minutes to give them a head start before adding the quicker-cooking ingredients.

• 4

  Pat the chicken breast dry with a paper towel and season both sides evenly with rosemary, thyme, salt, pepper, and minced garlic.

• 5

  Arrange the seasoned chicken and the trimmed asparagus spears on the baking sheet next to the partially roasted potatoes.

• 6

  Drizzle the remaining olive oil over the chicken and asparagus, then place thin slices of the lemon directly on top of the chicken.

• 7

  Roast for an additional 15-20 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

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