NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

4 oz red potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tsp dried thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

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 and slice the red potatoes into uniform bite-sized quarters to ensure they roast evenly.

• 3

  Finely mince the garlic and fresh rosemary, then combine them in a small bowl with the olive oil, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast and sliced potatoes on the baking sheet, then brush them generously with two-thirds of the herb oil mixture.

• 5

  Squeeze the juice from the lemon half over the chicken and place the remaining lemon hull on the tray to infuse the pan with citrus aroma.

• 6

  Roast the chicken and potatoes in the center of the oven for 15 minutes.

• 7

  Carefully remove the tray from the oven, add the asparagus spears to the empty spaces, and drizzle them with the remaining herb oil.

• 8

  Return the tray to the oven and roast for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.