NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Finely mince the garlic clove and the fresh rosemary leaves.

• 3

  Trim the woody ends off the asparagus and place them on one side of the baking sheet along with the cherry tomatoes.

• 4

  Drizzle the vegetables with half of the olive oil and sprinkle with a pinch of the sea salt and black pepper.

• 5

  In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, minced garlic, and rosemary.

• 6

  Place the chicken breast on the other side of the baking sheet and rub the lemon-herb mixture thoroughly over both sides.

• 7

  Season the chicken with the remaining sea salt and black pepper.

• 8

  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.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in, then serve immediately with the roasted vegetables.