NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried rosemary

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, dried rosemary, and dried thyme.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 4

  Place the asparagus spears on the prepared baking sheet, drizzle with the remaining olive oil, and toss to coat thoroughly.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the chicken breast for 3 minutes on each side until a golden-brown crust forms.

• 6

  Transfer the seared chicken to the baking sheet alongside the asparagus and roast in the oven for 12 to 15 minutes until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing and serving with the tender roasted asparagus.