NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves and toss them on the pan with 0.5 tablespoons of olive oil and a pinch of the salt and pepper.

• 3

  Roast the potatoes for 12 minutes to give them a head start on getting golden and crispy.

• 4

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

• 5

  Pat the chicken breast dry and coat it thoroughly with the lemon-herb marinade using a brush or your hands.

• 6

  Remove the pan from the oven, push the potatoes to one side, and add the chicken and trimmed asparagus to the center.

• 7

  Roast for an additional 18 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.