Sheet Pan Rosemary Garlic Chicken

Ingredients

• 4 TBSP Avocado Oil
• 6 Thin Sliced Boneless, Skinless Chicken Breasts
• 1 lb Red Skinned Potatoes (quartered)
• 1 Bunch Asparagus
• 3 tsp Rosemary Garlic Seasoning
• Salt (to taste)
• Pepper (to taste)

Instructions

1. 1

   Preheat your oven to 425° and line your roasting sheet pan with foil (makes clean up easier). Also spray lightly with cooking spray. I like this one.

2. 2

   Wash and quarter your red skinned potatoes and add to a large bowl. Pour 2 TBSP of your avocado oil over the potatoes.

3. 3

   Next sprinkle with salt and pepper. Add 1 tsp of your rosemary garlic seasoning. I buy the Tone's Rosemary Garlic seasoning from Sam's Club. Mix well.

4. 4

   Spread the potatoes on your baking sheet and bake for 25 minutes.

5. 5

   Cut your asparagus in 2-3 inch pieces and add it to the large mixing bowl with the chicken. Sprinkle with a little salt and pepper.

6. 6

   Add the remaining 2 TBSP of avocado oil and 2 tsp of rosemary garlic seasoning. Mix well.

7. 7

   When the potatoes are done, remove the sheet pan from the oven and add your chicken and asparagus to the pan.

8. 8

   Place your sheet pan chicken back into the oven and cook for 30 minutes.