NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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.

• 2

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

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, and thyme.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing them thoroughly to ensure everything is evenly coated.

• 6

  Season the entire tray with sea salt and black pepper.

• 7

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

• 8

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