NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cherry tomatoes

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel and season both sides with the sea salt, black pepper, and minced fresh rosemary.

• 3

  Trim the woody ends off the asparagus and place them on the sheet pan along with the cherry tomatoes.

• 4

  Mince the garlic cloves and whisk them together with the extra virgin olive oil, fresh lemon juice, and lemon zest in a small bowl.

• 5

  Place the chicken on the pan and drizzle the lemon-garlic oil over the chicken and vegetables, tossing the produce to coat evenly.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing to ensure every bite is succulent and flavorful.