NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup gold potatoes

1 tbsp olive oil

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Wash and dice the gold potatoes into 1/2-inch cubes and trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  In a small glass jar or bowl, whisk together the olive oil, minced garlic, chopped rosemary, thyme, and the juice and zest of the lemon half.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss the produce until every piece is well-coated.

• 6

  Evenly sprinkle the sea salt and black pepper over the entire tray.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.