NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Fresh rosemary

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

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

• 3

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 4

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

• 5

  Place the halved potatoes on the baking sheet, drizzle with half of the herb oil mixture, and toss to coat.

• 6

  Roast the potatoes for 10 minutes to give them a head start.

• 7

  Remove the sheet from the oven, push the potatoes to one side, and place the chicken breast and asparagus on the other side.

• 8

  Brush the remaining herb oil over the chicken and asparagus, then top the chicken with thin slices of the lemon.

• 9

  Return the pan to the oven and roast for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.