NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

0.5 cup cherry tomatoes

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

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).

• 2

  Trim the woody ends off the asparagus and place them on a large baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 tablespoon of olive oil and season with a pinch of sea salt and black pepper.

• 4

  Season the chicken breast evenly on both sides with the remaining sea salt, black pepper, dried thyme, and lemon zest.

• 5

  Heat the remaining 0.5 tablespoon of olive oil in a medium oven-safe skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 3-4 minutes per side until a golden crust forms.

• 7

  Add the minced garlic and lemon juice to the skillet, then transfer both the skillet and the vegetable baking sheet into the oven.

• 8

  Roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing.

• 10

  Plate the chicken alongside the roasted asparagus and tomatoes, spooning any remaining pan juices over the top.