NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast, Boneless Skinless

1 cup Asparagus

0.5 tbsp Olive Oil

2 tbsp Lemon Juice

2 cloves Garlic

0.25 tsp Salt

0.25 tsp Black Pepper

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a small bowl, combine lemon juice, minced garlic, salt, and black pepper.

• 3

  Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about ½ inch.

• 4

  Coat the chicken breast with the lemon garlic marinade and let it sit for about 10 minutes.

• 5

  While marinating, trim the woody ends off the asparagus and place them on a baking sheet.

• 6

  Drizzle olive oil over the asparagus and season lightly with salt and pepper.

• 7

  Place both the chicken (in an oven-safe dish) and the asparagus in the oven.

• 8

  Roast the asparagus for 12-15 minutes until tender and slightly crisp on the edges, and bake the chicken for 20-25 minutes until cooked through (internal temperature reaches 165°F).

• 9

  For extra crispiness on the chicken, place it under the broiler for the last 2-3 minutes, watching closely to avoid burning.

• 10

  Remove from the oven, let the chicken rest for a few minutes, then serve alongside the roasted asparagus.