NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 tbsp extra virgin olive oil

1 bunch asparagus

1 tbsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large oven-safe skillet or rimmed baking sheet.

• 2

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

• 3

  Heat half of the olive oil in the skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a golden crust forms.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and minced garlic.

• 5

  Arrange the asparagus around the chicken in the skillet and top with thin slices of lemon.

• 6

  Transfer the skillet to the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure the juices redistribute for a tender finish.