NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin becomes perfectly crispy during roasting.

• 3

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

• 4

  Rub the herb and oil mixture evenly over both 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 place them on the other side of the sheet along with the cherry tomatoes.

• 6

  Drizzle the remaining olive oil over the vegetables and toss gently to coat, then sprinkle with a tiny pinch of salt.

• 7

  Slice the lemon half into thin rounds and layer them over the chicken and the asparagus for a bright, citrusy infusion.

• 8

  Roast for 20 to 25 minutes until the chicken is cooked through and the vegetables are tender and slightly charred.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure every bite is juicy and flavorful.