NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, and trim the tough, woody ends off the asparagus spears.

• 3

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, and finely chopped rosemary.

• 4

  Place the chicken breast, halved potatoes, and thin slices of the half lemon onto the prepared baking sheet.

• 5

  Drizzle half of the lemon-herb oil over the chicken and potatoes, then season everything with sea salt and black pepper.

• 6

  Roast in the oven for 15 minutes, then remove the pan and add the asparagus spears.

• 7

  Drizzle the remaining herb oil over the asparagus and return the pan to the oven for 10 to 12 minutes.

• 8

  Ensure the chicken has reached an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy, then serve with the roasted vegetables.