NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 whole lemon

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface achieves a perfect golden crisp.

• 3

  In a small bowl, whisk together half of the olive oil with the garlic powder, chopped fresh rosemary, sea salt, and black pepper.

• 4

  Rub the herb oil mixture thoroughly over all sides of the chicken breast and place it on one side of the prepared baking sheet.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a small pinch of salt.

• 6

  Arrange the asparagus in a single layer on the other side of the baking sheet and place lemon slices directly on top of the chicken.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.