NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

2 whole Garlic cloves

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.

• 3

  Pat the chicken breast dry with a paper towel and brush both sides generously with half of the lemon-herb marinade.

• 4

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with the remaining marinade until well coated.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 2-3 minutes per side until a golden crust forms.

• 6

  Transfer the seared chicken to the baking sheet with the asparagus and roast for 10-12 minutes until the internal temperature reaches 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before serving with the tender asparagus.