NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove 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 and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat browns beautifully.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 4

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

• 5

  Brush the herb-lemon mixture generously over both sides of the chicken and toss the asparagus to coat every spear.

• 6

  Roast for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender yet firm.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to lock in all the savory juices.