NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the minced garlic, 1 tablespoon of olive oil, lemon juice, lemon zest, rosemary, thyme, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet, then brush thoroughly with half of the lemon-herb marinade.

• 4

  Snap the woody ends off the asparagus and place the spears on the other side of the pan, drizzling with the remaining 0.5 tablespoon of olive oil and the rest of the marinade.

• 5

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken is cooked through and the asparagus is lightly charred and tender.

• 6

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure every bite is succulent and flavorful.