NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

3 oz Red potatoes

1 tbsp Extra virgin olive oil

1 tsp Dried thyme

1 tsp Dried rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

PREPARATION

• 1

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

• 2

  Dice the red potatoes into 1/2-inch cubes. In a small bowl, mince the garlic cloves.

• 3

  Place the potatoes on one side of the sheet pan and toss with 0.5 tablespoons of olive oil, half the sea salt, and half the black pepper. Roast for 10 minutes.

• 4

  While potatoes roast, prepare a marinade by whisking the remaining olive oil, lemon zest, thyme, rosemary, and minced garlic in a small bowl.

• 5

  Pat the chicken breast dry and coat it thoroughly with the herb marinade.

• 6

  Remove the pan from the oven. Move the potatoes to one side, place the chicken breast in the center, and add the trimmed asparagus to the other side.

• 7

  Season the asparagus with the remaining salt and pepper. Return the pan to the oven and roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and asparagus before serving.