NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup baby potatoes

1 cup asparagus

1 tbsp extra virgin olive oil

1 clove garlic

0.5 whole lemon

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and halve the baby potatoes, then trim the tough woody ends from the asparagus spears.

• 3

  Slice the chicken breast into 1-inch thick strips to ensure they cook evenly alongside the vegetables.

• 4

  Place the potatoes on the sheet pan, drizzle with half the olive oil, and roast for 15 minutes.

• 5

  Remove the pan and add the chicken strips, asparagus, minced garlic, rosemary, salt, and pepper.

• 6

  Drizzle the remaining oil and squeeze the juice of half a lemon over the mixture, tossing everything together to coat well.

• 7

  Return the pan to the oven and roast for another 12 to 15 minutes until the chicken is golden and the potatoes are tender.

• 8

  Finish with a fresh sprinkle of lemon zest before serving for a vibrant, clean meal.