NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 medium 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 large baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels to ensure a good sear and trim any excess fat.

• 3

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

• 4

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

• 5

  Drizzle the herb and garlic oil mixture over both the chicken and the asparagus, using your hands or a brush to coat everything thoroughly.

• 6

  Slice half of the lemon into thin rounds and arrange them on top of the chicken breast; set the other lemon half aside.

• 7

  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 and slightly charred.

• 8

  Remove from the oven and squeeze the remaining lemon half over the entire tray before serving warm.