NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 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, minced garlic, finely chopped rosemary, and thyme.

• 4

  Place the chicken breast, halved potatoes, and asparagus on the prepared sheet pan in a single layer.

• 5

  Drizzle the herb oil mixture evenly over the chicken and vegetables, then season everything with sea salt and black pepper.

• 6

  Squeeze the juice from the lemon half over the entire tray, and tuck the squeezed lemon hull onto the pan for extra fragrance.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.