NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

12 spears asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Snap 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

  Zest the lemon and then squeeze the juice into a small bowl, discarding any seeds.

• 5

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 6

  Season the chicken breast on both sides with the remaining sea salt, black pepper, and half of the minced herbs and garlic.

• 7

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

• 8

  Place the chicken in the skillet and sear for 3-4 minutes until a deep golden-brown crust forms, then flip.

• 9

  Pour the lemon juice and zest over the chicken, sprinkle with the remaining herbs, and transfer the skillet and the asparagus tray to the oven.

• 10

  Roast for 8-10 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.