NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, thyme, sea salt, black pepper, and lemon zest to create the marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the trimmed asparagus spears in a single layer on the other side.

• 4

  Brush the herb marinade generously over both sides of the chicken and drizzle the remaining mixture over the asparagus, tossing the spears to coat them evenly.

• 5

  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 and slightly charred.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to maintain maximum juiciness.