NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium lemon

1 cup asparagus

0.5 cup cherry tomatoes

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic powder

PREPARATION

• 1

  Preheat oven to 425°F and line a sheet pan with parchment paper.

• 2

  Pat the chicken thighs dry with paper towels to ensure a beautiful sear.

• 3

  In a small bowl, whisk together the olive oil, minced rosemary, thyme, garlic powder, salt, pepper, and the zest of half the lemon.

• 4

  Rub the herb mixture thoroughly over the chicken thighs and place them on the prepared pan.

• 5

  Toss the trimmed asparagus and cherry tomatoes with a splash of lemon juice and a pinch of salt, then arrange them around the chicken.

• 6

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

• 7

  Squeeze the remaining lemon juice over the dish before serving for a bright, fresh finish.