NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

0.5 whole lemon

2 clove garlic

1 tsp dried rosemary

1 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure a good sear, then place it on one side of the prepared pan.

• 3

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

• 4

  In a small bowl, whisk together the olive oil, minced garlic, dried rosemary, dried thyme, 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 coat every surface thoroughly.

• 6

  Slice the half lemon into thin rounds and place them directly on top of the chicken and tucked among the asparagus spears.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked inside.