NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

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.

• 2

  Wash and halve the baby potatoes, then toss them directly on the pan with 0.5 tablespoons of olive oil and a pinch of sea salt.

• 3

  Spread the potatoes in a single layer and roast for 10 minutes to give them a head start.

• 4

  While potatoes roast, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and dried rosemary in a small bowl.

• 5

  Season the chicken breast with the remaining sea salt and black pepper, then brush it generously with half of the lemon-herb mixture.

• 6

  Remove the pan from the oven, push the potatoes to one side, and place the chicken breast and trimmed asparagus spears on the empty space.

• 7

  Drizzle the remaining lemon-herb mixture over the asparagus and toss lightly to coat.

• 8

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