NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

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

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Season the chicken breast on both sides with sea salt, black pepper, dried rosemary, and dried thyme.

• 3

  Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.

• 4

  Place the chicken in the skillet and sear for 3 to 4 minutes per side until a golden-brown crust forms.

• 5

  While the chicken sears, toss the asparagus spears and halved baby potatoes in a bowl with lemon juice, lemon zest, and minced garlic.

• 6

  Arrange the vegetable mixture around the chicken in the skillet.

• 7

  Transfer the skillet to the oven and roast for 15 to 18 minutes, or until the chicken is cooked through and the potatoes are fork-tender.

• 8

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