NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 cup Asparagus

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

  Trim the woody ends off the asparagus spears and place them on the other side of the baking sheet.

• 4

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

• 5

  Drizzle the oil and herb mixture over both the chicken and the asparagus, tossing the asparagus to ensure even coating.

• 6

  Thinly slice the half lemon and place the rounds directly on top of the chicken breast.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.