NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1.5 cups asparagus

0.5 medium lemon

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

  In a small bowl, whisk together the olive oil, juice from half a lemon, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Brush half of the lemon-herb mixture over the chicken breast, ensuring it is evenly coated on both sides.

• 5

  Toss the trimmed asparagus spears with the remaining herb mixture and arrange them in a single layer on the other side of the pan.

• 6

  Roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with the roasted asparagus.