NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried 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, and trim the tough, 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, dried rosemary, dried thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, halved potatoes, and asparagus onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast in the center of the oven for 20 to 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.

• 8

  Plate the sliced chicken alongside the roasted vegetables and pour any remaining pan juices over the top before serving.