NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1.5 cups asparagus

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and trim the woody ends off the asparagus spears.

• 2

  Place the asparagus on a parchment-lined baking sheet and toss with 0.5 tbsp of the olive oil, a pinch of sea salt, and black pepper.

• 3

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

• 4

  While the vegetables roast, season the chicken breast evenly with the rosemary, thyme, and the remaining sea salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  Reduce the heat to low and add the minced garlic, lemon zest, and lemon juice to the skillet, stirring for 1 minute to glaze the chicken.

• 7

  Serve the crispy chicken alongside the roasted asparagus, spooning any remaining lemon-garlic pan juices over the top.