NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

2 cloves garlic

1 cup asparagus

1 cup zucchini

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

• 2

  Pat the chicken breast completely dry with paper towels to ensure the exterior becomes golden and crispy.

• 3

  Mince the garlic cloves and zest half of the lemon into a small mixing bowl.

• 4

  Trim the woody ends off the asparagus and slice the zucchini into half-moons.

• 5

  In a large bowl, toss the chicken, asparagus, and zucchini with olive oil, rosemary, thyme, salt, pepper, minced garlic, and lemon zest until evenly coated.

• 6

  Spread the chicken and vegetables in a single layer on the prepared baking sheet.

• 7

  Slice the remaining lemon into thin rounds and arrange them over the chicken and vegetables.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.