NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 cup Asparagus spears

0.5 cup Red baby potatoes

1 tbsp Extra virgin olive oil

0.5 medium Lemon

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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 trim the woody ends off the asparagus spears.

• 3

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, combine the chicken breast, halved potatoes, and asparagus.

• 5

  Drizzle with extra virgin olive oil and add the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and seasonings.

• 7

  Spread the chicken and potatoes onto the prepared sheet pan, keeping the asparagus to one side for easier removal if it cooks faster.

• 8

  Squeeze the juice of the half lemon over the chicken and vegetables.

• 9

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

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving.