NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus spears

0.25 cup canned chickpeas

1 tbsp extra virgin olive oil

1 tsp lemon zest

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, lemon juice, dried oregano, sea salt, and black pepper to create a marinade.

• 3

  Place the chicken breast, trimmed asparagus spears, and drained chickpeas onto the prepared baking sheet in a single layer.

• 4

  Drizzle the lemon-herb marinade over the chicken and vegetables, then use tongs to toss until every piece is thoroughly and evenly coated.

• 5

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly browned.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices redistribute, then serve warm.