NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure the marinade sticks and the meat roasts beautifully.

• 3

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

• 4

  Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet.

• 5

  Brush the chicken generously with half of the lemon-herb mixture, then drizzle the remaining half over the asparagus, tossing the spears to coat evenly.

• 6

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

• 7

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