NUTRITION

SERVINGS

INGREDIENTS

5 oz boneless skinless chicken breast

1 cup asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Halve the baby potatoes and toss them with half of the olive oil, half of the salt, and half of the pepper.

• 3

  Spread potatoes on the baking sheet and roast for 15 minutes.

• 4

  In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, minced garlic, rosemary, and thyme.

• 5

  Pat the chicken breast dry and coat thoroughly with the lemon-herb marinade.

• 6

  Remove the baking sheet from the oven, push potatoes to one side, and add the chicken and asparagus to the other side.

• 7

  Roast for an additional 18-20 minutes until the chicken is cooked through and the asparagus is tender.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.