NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 cup asparagus spears

1 cup red bell pepper

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp fresh rosemary

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the sheet pan and the asparagus and sliced bell peppers on the other side.

• 4

  Drizzle the lemon-herb oil mixture over both the chicken and the vegetables, tossing the vegetables to coat evenly and rubbing the mixture into the chicken.

• 5

  Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.

• 6

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted vegetables.