NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

4 oz Baby potatoes

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Dried rosemary

1 tsp Dried thyme

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Slice the baby potatoes into halves or quarters so they are uniform in size, and trim the tough woody ends off the asparagus spears.

• 3

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

• 4

  Drizzle the olive oil over the chicken and vegetables, then sprinkle evenly with the dried rosemary, thyme, garlic powder, sea salt, and black pepper.

• 5

  Toss the vegetables with your hands or tongs to ensure they are well-coated in the oil and spices, and flip the chicken to season both sides.

• 6

  Cut the half lemon into thin slices and tuck them around the chicken and vegetables on the pan.

• 7

  Roast in the oven for 10 minutes, then quickly pull the pan out to add the cherry tomatoes to the vegetable mix.

• 8

  Return the pan to the oven and roast for another 8-12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender.

• 9

  Remove from the oven and let the chicken rest for 3 minutes before slicing to keep it juicy.

• 10

  Squeeze any juice from the roasted lemon slices over the entire dish before serving.