NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken Breast

1 cup Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Pinch Salt

Pinch Black Pepper

PREPARATION

• 1

  Preheat the oven to 425°F (220°C) to ensure a hot environment for a crispy finish.

• 2

  Pat the chicken breast dry with paper towels. In a small bowl, whisk together olive oil, lemon juice, minced garlic, fresh rosemary, fresh thyme, salt, and black pepper.

• 3

  Marinate the chicken breast with the lemon herb mixture, ensuring it is evenly coated. Let it sit for 10-15 minutes.

• 4

  While the chicken marinates, trim woody ends off the asparagus and toss with a drizzle of olive oil, salt, and pepper on a baking sheet.

• 5

  Place the chicken breast on another baking tray lined with parchment paper. Roast both the chicken and asparagus in the preheated oven.

• 6

  Roast the chicken breast for approximately 20-25 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy. At the same time, roast the asparagus for 10-15 minutes until tender and lightly browned.

• 7

  Remove the trays from the oven. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

• 8

  Plate the chicken breast with the roasted asparagus and drizzle any remaining pan juices over the top for extra flavor.