NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 whole lemon

1 clove 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 (200°C) and line a large baking sheet with parchment paper.

• 2

  In a small mixing bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the herb oil mixture.

• 4

  Arrange the asparagus spears on the other side of the baking sheet and drizzle with the remaining herb oil, tossing to coat evenly.

• 5

  Thinly slice half of the lemon into rounds and place them directly on top of the chicken and asparagus.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Remove from the oven and squeeze any remaining lemon juice over the chicken before serving.