NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium potato

1 cup asparagus

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

  Dice the potato into small cubes and trim the woody ends off the asparagus.

• 3

  In a bowl, toss the potato cubes with half of the olive oil, half of the sea salt, and half of the black pepper.

• 4

  Spread the potatoes on a parchment-lined baking sheet and roast for 15 minutes.

• 5

  While potatoes roast, season the chicken breast with lemon zest, rosemary, thyme, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat. Sear the chicken for 3 minutes per side until a golden crust forms.

• 7

  Move the potatoes to one side of the baking sheet. Place the seared chicken and the asparagus on the other side.

• 8

  Mince the garlic and whisk it with the lemon juice, then drizzle this mixture over the chicken and asparagus.

• 9

  Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the chicken reaches an internal temperature of 165°F.

• 10

  Let the chicken rest for 5 minutes before serving to ensure the juices redistribute.