NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Dried thyme

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place the spears on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast evenly on both sides with the dried thyme, rosemary, and the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a large skillet over medium-high heat.

• 7

  Add the chicken to the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  In the final minute of cooking, add the minced garlic and lemon juice to the pan, spooning the juices over the chicken to glaze it.

• 9

  Serve the golden chicken breast alongside the roasted asparagus, drizzling any remaining pan juices over the top.