NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

3 oz baby potatoes

0.5 cup cherry tomatoes

0.75 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves 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 for easy cleanup.

• 2

  Wash and halve the baby potatoes, trim the woody ends off the asparagus, and mince the garlic and fresh herbs.

• 3

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

• 4

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

• 5

  Drizzle the lemon-herb mixture over everything, ensuring the chicken and vegetables are evenly coated, then season with sea salt and black pepper.

• 6

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

• 7

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