NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

0.5 whole lemon

1 tsp dried rosemary

1 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup carrots

1 tsp garlic powder

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure a crispy exterior, then season both sides with salt, pepper, garlic powder, rosemary, and thyme.

• 3

  Trim the woody ends off the asparagus and slice the carrots into thin rounds, then toss them directly on the baking sheet with half of the olive oil.

• 4

  Place the seasoned chicken breast in the center of the vegetables, drizzle with the remaining olive oil and the juice of half a lemon.

• 5

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.