NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

3.5 oz baby potatoes

1 cup asparagus spears

0.75 tbsp extra virgin olive oil

0.25 whole lemon

1 clove garlic

0.25 tbsp fresh rosemary

0.25 tbsp fresh thyme

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash the baby potatoes and cut them into halves; trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 5

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

• 6

  Drizzle the herb and oil mixture over the chicken and vegetables, using your hands or tongs to toss everything until thoroughly coated.

• 7

  Slice the lemon into thin rounds and scatter them across the top of the chicken and vegetables for extra brightness.

• 8

  Roast in the center of the oven for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are fork-tender and golden.