NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and spread them in a single layer on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and sprinkle with half of the sea salt and black pepper.

• 4

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

• 5

  Season the chicken breast evenly on both sides with dried thyme, dried rosemary, lemon zest, and the remaining sea salt and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the skillet during the final minute of cooking, stirring constantly to avoid burning.

• 9

  Pour the lemon juice over the chicken to deglaze the pan, then serve the chicken alongside the roasted asparagus.