NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup asparagus spears

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet.

• 4

  Drizzle the lemon-herb marinade over the chicken and asparagus, using your hands or a brush to ensure everything is evenly coated.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 7

  Garnish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.