NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 tsp Dried thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large rimmed baking sheet or an oven-safe skillet.

• 2

  Pat the chicken breast dry with paper towels and season both sides evenly with sea salt, black pepper, dried oregano, and dried thyme.

• 3

  In a large skillet over medium-high heat, add half of the olive oil and sear the chicken for 3 minutes per side until a golden-brown crust forms.

• 4

  While the chicken sears, toss the asparagus spears and cherry tomatoes in a bowl with the remaining olive oil, minced garlic, and lemon zest.

• 5

  Transfer the seared chicken to the baking sheet (or leave in the skillet) and arrange the seasoned vegetables in a single layer around the protein.

• 6

  Roast in the oven for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 7

  Remove from the oven, drizzle the fresh lemon juice over the entire dish, and rest for 5 minutes before slicing the chicken.