NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

1 medium corn on the cob

1 cup seafood mushrooms

1 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried thyme

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry and rub with 0.5 tablespoons of olive oil, sea salt, black pepper, garlic powder, and dried thyme.

• 3

  Remove the husk and silk from the corn on the cob, and trim the woody ends off the asparagus spears.

• 4

  Place the seasoned chicken and the corn on the baking sheet; roast for 15 minutes.

• 5

  Add the asparagus to the baking sheet, drizzle with a tiny bit of oil if needed, and roast everything for another 10 to 12 minutes until the chicken reaches an internal temperature of 165°F.

• 6

  While the chicken and vegetables roast, heat the remaining 0.5 tablespoons of olive oil in a small skillet over medium-high heat.

• 7

  Sauté the seafood mushrooms for 5 to 7 minutes until they are golden brown and slightly crisp.

• 8

  Remove the corn from the cob if desired, and serve the roasted chicken sliced alongside the asparagus, corn, and sautéed mushrooms.