NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup red bell pepper

1 tbsp lemon juice

1 tsp dried rosemary

1 tsp dried thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 skin or surface achieves a golden, crispy texture.

• 3

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

• 4

  Trim the woody ends off the asparagus and slice the red bell pepper into thin strips, then place them on one side of the baking sheet.

• 5

  Place the chicken breast on the other side of the sheet and drizzle the prepared herb-lemon oil over both the chicken and the vegetables.

• 6

  Toss the vegetables with your hands or tongs to coat evenly and flip the chicken to ensure it is fully seasoned on all sides.

• 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 vegetables are tender with lightly charred edges.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to allow the juices to redistribute for maximum flavor.