NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Chicken breast

1.5 cups Asparagus

0.5 cup Baby potatoes

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried rosemary

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, sea salt, and black pepper.

• 4

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

• 5

  Pour the lemon-herb dressing over the ingredients, using your hands or tongs to toss the vegetables and coat the chicken thoroughly.

• 6

  Spread everything out into a single layer, ensuring the chicken is not covered by the vegetables to allow for even browning.

• 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 and golden.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing it into strips.

• 9

  Plate the sliced chicken alongside the roasted asparagus and potatoes, drizzling any remaining juices from the pan over the top.