NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 medium Yukon Gold potato

0.5 tbsp Extra virgin olive oil

0.5 tsp Dried rosemary

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Wash the Yukon Gold potato and dice it into uniform 1/2-inch cubes to ensure they cook at the same rate as the chicken.

• 3

  Trim the woody, fibrous ends off the asparagus spears and set them aside.

• 4

  Place the chicken breast, diced potatoes, and asparagus on the prepared baking sheet in a single layer.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the dried rosemary, garlic powder, sea salt, and black pepper.

• 6

  Use your hands or tongs to toss the ingredients until everything is thoroughly coated in the oil and spices.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum tenderness.