NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.5 cup cooked brown rice

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tsp fresh rosemary

1 tsp fresh thyme

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh rosemary and thyme leaves.

• 3

  Pat the chicken breast completely dry with a paper towel to ensure the skin and surface roast to a crisp texture.

• 4

  In a small bowl, whisk together 0.5 tbsp of olive oil, the minced garlic, chopped rosemary, thyme, sea salt, and black pepper.

• 5

  Rub the herb and oil mixture evenly over all sides of the chicken breast, then zest half of the lemon directly over the top.

• 6

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tbsp of olive oil and a small pinch of salt.

• 7

  Place the seasoned chicken breast and the asparagus spears onto the prepared baking sheet in a single layer.

• 8

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Remove from the oven and squeeze the juice from the lemon half over both the chicken and the roasted asparagus.

• 10

  Slice the chicken breast and serve it alongside the asparagus over a bed of warm, fluffy cooked brown rice.