NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

0.5 whole lemon

2 clove garlic

1 tsp dried thyme

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with paper towels and trim the woody ends off the asparagus.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, sea salt, and black pepper.

• 4

  Place the chicken and asparagus on the prepared baking sheet and drizzle with the herb oil mixture, tossing the vegetables to coat.

• 5

  Squeeze the juice from the lemon half over the chicken and asparagus, then place the spent lemon half on the tray for extra aroma.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure every bite is juicy and flavorful.