NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves finely and strip the leaves from the rosemary and thyme sprigs, chopping them into small pieces.

• 3

  In a medium mixing bowl, combine the chicken thighs with half of the olive oil, the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

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

• 5

  Drizzle the remaining olive oil over the vegetables and toss gently to coat, spreading them out into a single layer.

• 6

  Nestle the seasoned chicken thighs onto the baking sheet, ensuring they are not overlapping with the vegetables.

• 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 tomatoes have just begun to burst.

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the chicken and roasted vegetables before serving warm.