NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

10 medium asparagus spears

4 oz baby potatoes

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried rosemary

0.5 tsp garlic powder

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 the baby potatoes and cut them into halves; trim the tough, woody ends off the asparagus spears.

• 3

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

• 4

  In a small glass jar or bowl, whisk together the olive oil, lemon juice, rosemary, garlic powder, salt, and pepper.

• 5

  Drizzle the lemon-herb emulsion over the chicken and vegetables, using your hands or tongs to ensure everything is well-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 ensure the meat stays incredibly juicy.