NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

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.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle half of the olive oil over the vegetables and season with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

• 5

  While the vegetables roast, pound the chicken breast to an even thickness and season both sides with sea salt, black pepper, rosemary, thyme, and lemon zest.

• 6

  Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the chicken breast.

• 7

  Sear the chicken for 5-6 minutes per side until golden brown and cooked through to an internal temperature of 165°F.

• 8

  In the last minute of cooking, add the minced garlic to the pan and sauté until fragrant, then pour the lemon juice over the chicken to deglaze the pan.

• 9

  Plate the crispy chicken alongside the roasted vegetables and drizzle any remaining pan juices over the top before serving.