NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

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 dry with a paper towel to ensure a golden sear, then place it on one side of the baking sheet.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, sea salt, and black pepper.

• 4

  Brush half of the lemon-herb mixture over the chicken breast, ensuring it is evenly coated on all sides.

• 5

  Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the baking sheet.

• 6

  Drizzle the remaining herb mixture over the asparagus and toss lightly to coat, then top the chicken with the fresh rosemary sprig.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve with a final squeeze of fresh lemon.