Name: Herb-Roasted Chicken with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5.5 oz chicken breast; 0.5 medium potato; 0.5 cup carrots; 0.5 cup asparagus; 0.5 tbsp olive oil; 2 tbsp Greek yogurt; 0.13 whole avocado; 0.25 tsp dried thyme; 0.25 tsp dried rosemary; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

Nutrition

Per serving

500 calories

Protein: 57g; 45% of calories
Carbs: 32g; 25% of calories
Fat: 17g; 30% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Scrub the potato and carrots, then dice the potato into 1/2-inch cubes and slice carrots into rounds.
In a bowl, toss the potato and carrots with half the olive oil, sea salt, black pepper, and dried herbs.
Spread the vegetables on the baking sheet and roast for 10 minutes.
While vegetables roast, season the chicken breast with garlic powder and the remaining herbs and oil.
Move vegetables to one side, add chicken and trimmed asparagus to the sheet, and roast for another 15 minutes until chicken is cooked through.
Mash the avocado with Greek yogurt in a small bowl until smooth and creamy.
Serve the roasted chicken and vegetables with a dollop of the avocado-yogurt mixture.

Nutrition

Ingredients

Instructions

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