NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, dried rosemary, and dried thyme.

• 3

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

• 4

  Mince the garlic and toss it with the vegetables on the tray, using half of the olive oil and a small pinch of salt to coat them thoroughly.

• 5

  Heat the remaining olive oil in an oven-safe skillet over medium-high heat and sear the chicken for 3-4 minutes per side until golden brown.

• 6

  Place the vegetable tray in the oven and move the chicken skillet to the oven as well (or place chicken on the tray with veggies).

• 7

  Roast everything for 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Remove from the oven, garnish with the fresh lemon zest, and drizzle the lemon juice over the chicken and vegetables before serving.