NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 whole lemon

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp fresh rosemary

1 tsp fresh thyme

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely mince the fresh garlic, rosemary, and thyme, then whisk them in a small bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and rub the herb oil mixture thoroughly over all sides of the meat.

• 4

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes, tossing them in the remaining olive oil.

• 5

  Squeeze a small amount of lemon juice over the vegetables and chicken, then slice the remaining lemon into thin rounds and place them directly on top of the chicken.

• 6

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly browned.