NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup baby potatoes

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and place them on the pan. Drizzle with half of the olive oil and a pinch of salt and pepper. Roast for 10 minutes.

• 3

  While potatoes roast, season the chicken breast with garlic powder, rosemary, salt, and pepper.

• 4

  Move the potatoes to one side of the pan and add the chicken breast and cherry tomatoes to the center.

• 5

  Trim the woody ends off the asparagus and place them on the remaining space on the pan. Drizzle the remaining olive oil over the chicken and vegetables.

• 6

  Thinly slice the half lemon and lay the slices directly on top of the chicken breast and asparagus.

• 7

  Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.