NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp avocado oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

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 surface gets a beautiful golden crisp in the oven.

• 3

  In a small glass bowl, whisk together the avocado oil, lemon juice, minced garlic, oregano, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast, trimmed asparagus spears, and halved cherry tomatoes onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, using your hands or tongs to toss the veggies until evenly coated.

• 6

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

• 7

  Remove from the oven and let the chicken rest for at least 5 minutes before slicing to ensure every bite remains incredibly juicy.