NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.5 cup cherry tomatoes

1 clove garlic

1 tsp fresh rosemary

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 line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the surface gets a beautiful golden crisp.

• 3

  In a small bowl, whisk together half of the olive oil with the minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

  Rub the herb and oil mixture thoroughly over all sides of the chicken breast and place it in the center of the baking sheet.

• 5

  Toss the trimmed asparagus and cherry tomatoes with the remaining olive oil and scatter them in a single layer around the chicken.

• 6

  Thinly slice the half lemon and place the rounds directly on top of the chicken and vegetables to infuse them with citrus notes.

• 7

  Roast for 20 to 25 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.