NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface crisps up beautifully in the oven.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the baking sheet and arrange the trimmed asparagus and cherry tomatoes on the other side.

• 5

  Drizzle the herb and oil mixture over both the chicken and the vegetables, using your hands or a brush to ensure everything is evenly coated.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the tomatoes have begun to blister.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in the juices, then serve alongside the roasted vegetables.