NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the chicken breast on one side of the prepared sheet pan and the halved potatoes on the other side.

• 5

  Drizzle half of the lemon-herb oil mixture over the chicken breast and toss the potatoes with the remaining half until well coated.

• 6

  Roast in the oven for 15 minutes.

• 7

  Remove the pan from the oven, add the asparagus to the center, and toss them briefly in the pan juices to coat.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and fork-tender.