NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 cup baby potatoes

1.5 cup asparagus

0.75 tbsp extra virgin olive oil

1 tbsp 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 baking sheet with parchment paper.

• 2

  Halve the baby potatoes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  Place the chicken breast and halved potatoes on the prepared baking sheet.

• 5

  Drizzle half of the lemon-herb dressing over the chicken and potatoes, tossing the potatoes to ensure they are evenly coated.

• 6

  Roast in the center of the oven for 15 minutes.

• 7

  Remove the sheet pan, add the asparagus spears to the empty spaces, and drizzle with the remaining dressing.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 9

  Allow the chicken to rest for 5 minutes before slicing to keep the juices intact.