NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breasts on one side of the prepared baking sheet and brush them generously with two-thirds of the lemon-herb mixture.

• 4

  Roast the chicken in the oven for 10 minutes.

• 5

  Remove the pan and add the asparagus spears to the empty side, drizzling them with the remaining lemon-herb mixture and tossing to coat well.

• 6

  Return the pan to the oven and roast for an additional 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy and tender.