NUTRITION

SERVINGS

INGREDIENTS

3 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

1 cup fresh asparagus

1 cup red bell pepper

1 tbsp fresh rosemary

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Trim the woody ends off the asparagus and thinly slice the red bell pepper into strips.

• 3

  Finely mince the garlic cloves and roughly chop the fresh rosemary leaves.

• 4

  Place the chicken breast, asparagus, and bell peppers onto the prepared sheet pan.

• 5

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice from the half lemon across the entire tray.

• 6

  Sprinkle the minced garlic, chopped rosemary, sea salt, and black pepper over everything, tossing the vegetables and rubbing the chicken to ensure even coating.

• 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 vegetables are tender with slightly charred edges.

• 8

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to keep it juicy.