NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp garlic powder

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 woody ends from the asparagus spears.

• 3

  In a mixing bowl, toss the potatoes and asparagus with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the chicken breast evenly with the remaining olive oil, lemon juice, lemon zest, rosemary, thyme, and garlic powder.

• 5

  Place the chicken and potatoes on the prepared baking sheet and roast for 10 minutes.

• 6

  Add the asparagus to the sheet pan and continue roasting for another 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.

• 7

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