NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Olive oil

1 tbsp Fresh rosemary

2 cloves Garlic

0.5 whole Lemon

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel to ensure the skin and herbs crisp up beautifully.

• 3

  In a small bowl, whisk together half of the olive oil, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 4

  Rub the herb oil mixture evenly over both sides of the chicken breast and place it in the center of the baking sheet.

• 5

  Slice the half lemon into thin rounds and arrange them directly on top of the chicken breast.

• 6

  Roast the chicken in the oven for 10 minutes.

• 7

  While the chicken is roasting, trim the woody ends off the asparagus and toss the spears with the remaining olive oil.

• 8

  Remove the baking sheet from the oven, arrange the asparagus around the chicken, and return to the oven for another 12 minutes.

• 9

  Check that the chicken has reached an internal temperature of 165°F and the asparagus is tender.

• 10

  Let the chicken rest for 5 minutes before slicing to keep the meat succulent and juicy.