NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 whole lemon

1 cup asparagus

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F 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 gets crispy during roasting.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

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

• 5

  Drizzle the herb oil mixture over the chicken and vegetables, tossing the vegetables lightly to coat.

• 6

  Season everything evenly with sea salt and black pepper.

• 7

  Squeeze the juice from the lemon half over the tray and place the spent lemon hull on the pan for extra aroma.

• 8

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

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy.