NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Asparagus spears

4 oz Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Dried rosemary

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon zest

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, dried rosemary, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the potatoes and asparagus to coat evenly and brushing the chicken on both sides.

• 6

  Arrange everything in a single layer, ensuring the chicken is not covered by the vegetables.

• 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 garnish the entire dish with fresh lemon zest before serving warm.