NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, chopped herbs, and the juice from the half lemon.

• 4

  Place the chicken breast, trimmed asparagus spears, and cherry tomatoes onto the prepared sheet pan in a single layer.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the asparagus and tomatoes gently to ensure they are well coated.

• 6

  Evenly sprinkle the sea salt and black pepper over the chicken and the vegetables.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have blistered.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted vegetables.