Rosemary and Asparagus Chicken

Rosemary and Asparagus Chicken

 *This recipe only yields 1 protein for each serving. You can choose to double the protein amount or add an additional protein serving to create a 2 protein per serving meal!*

Make 6 servings
Each serving contains: 1 protein, 1 carb, 1 veg, 1 fat

Ingredients

• 6 Tbsp olive oil
• 2 Tbsp fresh rosemary leaves, chopped
• 3 cups red potatoes, quartered
• 18 oz chicken
• 6 cups asparagus, cut into 2-inch pieces
• 1 tsp garlic, minced
• ½ lemon

1. Heat oven to 425 degrees. Coat 18x13-inch rimmed baking sheet with a little oil.
2. In a large bowl, mix 2-3 tbsp of olive oil, ½ tsp salt, ¼ tsp pepper and 1 tbsp fresh rosemary. Add potatoes and toss to coat. Place potatoes on the pan in a single layer. Roast 20-25 minutes or until potatoes start to brown and are tender when pierced with a fork.
3. While potatoes are cooking mix 2 tbsp olive oil, ½ tsp salt, ¼ tsp pepper and 1 tbsp fresh rosemary in the same bowl used for potatoes. Add chicken and toss to coat.
4. In a smaller separate bowl add 1 tbsp olive oil, prepared asparagus, and 1 tsp minced garlic.
5. When potatoes have started to brown and are tender, stir them on the baking sheet and place chicken on the sheet. Roast potatoes and chicken for about 12 minutes, then open the oven and arrange asparagus on top. Roast and additional 6-10 minutes longer or until juice of chicken is clear when center of the thickest part is cut (internal temperature is 165 degrees) and potatoes are nicely browned.
6. Squeeze lemon over dish and serve!

Photo Credit: Rosa Vairo Thivener