NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

10 spears asparagus

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.5 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

  In a medium mixing bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 3

  Add the chicken thighs to the bowl and toss thoroughly to ensure every piece is well-coated in the herb marinade.

• 4

  Place the chicken thighs on one side of the prepared baking sheet, leaving space for the vegetables.

• 5

  Trim the woody ends off the asparagus spears and place them in the same mixing bowl to pick up any remaining marinade, adding the rest of the olive oil if needed.

• 6

  Spread the asparagus in a single layer on the other side of the baking sheet.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 8

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