NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with half of the olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.

• 5

  While the asparagus roasts, mince the garlic and season the chicken breast with rosemary, thyme, and the remaining salt and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken breast and minced garlic to the skillet, searing for 6-7 minutes per side until the internal temperature reaches 165°F.

• 8

  Turn off the heat and deglaze the pan with the fresh lemon juice and lemon zest, spooning the bright juices over the chicken.

• 9

  Plate the chicken immediately alongside the roasted asparagus and drizzle any remaining pan juices over the top.