NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

0.5 whole lemon

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper until well combined.

• 5

  Drizzle the herb oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure even coating.

• 6

  Thinly slice the lemon half and place the rounds directly on top of the chicken and asparagus for infused flavor.

• 7

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat succulent and juicy.