NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 bunch asparagus spears

0.5 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and slice the chicken breast into thin, even cutlets to ensure they cook at the same rate.

• 3

  In a large bowl, toss the chicken and asparagus with the extra virgin olive oil, garlic powder, sea salt, and black pepper until thoroughly coated.

• 4

  Spread the chicken and asparagus in a single layer on the prepared sheet pan, ensuring they aren't overcrowded so they roast rather than steam.

• 5

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

• 6

  Remove from the oven and immediately drizzle with fresh lemon juice and sprinkle with lemon zest for a bright, zesty finish before serving.