NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Baby potatoes

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and place them on one side of the baking sheet, then place the chicken breast in the center.

• 3

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

• 4

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

• 5

  Place the baking sheet in the oven and roast for 15 minutes.

• 6

  While the chicken is roasting, trim the woody ends off the asparagus spears.

• 7

  Remove the sheet from the oven, add the asparagus to the empty side, and drizzle with the remaining herb dressing.

• 8

  Return the sheet to the oven and continue roasting for 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are golden.

• 9

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