NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.5 cup baby potatoes

1 tbsp olive oil

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 medium lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Halve the baby potatoes and trim the woody ends off the asparagus spears.

• 3

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 4

  In a large mixing bowl, whisk together the olive oil, the juice and zest from the half lemon, minced garlic, sea salt, black pepper, and herbs.

• 5

  Add the chicken breast, potatoes, and asparagus to the bowl and toss thoroughly until everything is evenly coated in the vibrant marinade.

• 6

  Arrange the ingredients in a single layer on the prepared sheet pan, ensuring the chicken isn't crowded by the vegetables.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.

• 8

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