NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 clove 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 baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with sea salt, black pepper, and half of the fresh rosemary and thyme.

• 3

  Trim the tough, woody ends off the asparagus and place the spears on the prepared baking sheet along with the cherry tomatoes and minced garlic.

• 4

  Drizzle the vegetables with the extra virgin olive oil and toss them directly on the pan until they are evenly coated.

• 5

  Place the seasoned chicken breast on the sheet pan, nestling it comfortably among the vegetables.

• 6

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

• 7

  Remove the pan from the oven and immediately drizzle the chicken and vegetables with fresh lemon juice.

• 8

  Garnish the entire dish with the lemon zest and the remaining fresh herbs before serving warm.