NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 cup red bell pepper

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and slice the red bell pepper into thick, uniform strips.

• 3

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

• 4

  Place the chicken thighs, asparagus, and bell peppers onto the sheet pan in a single layer, ensuring they are not overcrowded.

• 5

  Drizzle the garlic herb oil over the chicken and vegetables, using your hands or a brush to coat every piece thoroughly.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slightly charred edges.

• 7

  Remove from the oven and squeeze the fresh lemon juice over the entire pan to brighten the flavors before serving.