NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme.

• 3

  Place the chicken breast on one side of the baking sheet and rub thoroughly with the prepared lemon-herb mixture.

• 4

  Trim the woody ends off the asparagus and place them on the other side of the baking sheet, tossing with the remaining 0.5 tbsp of olive oil, sea salt, and black pepper.

• 5

  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 lightly charred.

• 6

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted asparagus.