NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup fingerling potatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Slice the fingerling potatoes in half lengthwise and trim the woody ends off the asparagus.

• 3

  Finely mince the garlic, rosemary, and thyme.

• 4

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

• 5

  Place the halved potatoes on one side of the baking sheet and drizzle with half of the lemon-herb oil mixture, tossing to coat evenly.

• 6

  Roast the potatoes for 10 minutes.

• 7

  Remove the tray from the oven and place the chicken breast in the center and the asparagus on the other side.

• 8

  Brush the remaining lemon-herb oil over the chicken and asparagus.

• 9

  Return the tray to the oven and roast for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden brown.

• 10

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.