NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus

0.5 cup Baby carrots

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast, asparagus spears, and baby carrots on the prepared baking sheet in a single layer.

• 4

  Drizzle the herb-oil mixture over the chicken and vegetables, tossing the vegetables and rubbing the chicken to ensure everything is evenly coated.

• 5

  Place lemon slices from the half lemon over the chicken and tuck some among the vegetables for extra brightness.

• 6

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 8

  Serve the chicken with the roasted vegetables and a final squeeze of warm lemon juice from the pan.