NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the prepared sheet pan.

• 4

  Drizzle half of the olive oil over the asparagus and sprinkle with half of the black pepper, tossing to coat evenly.

• 5

  Place the chicken breast on the other side of the pan and rub with the remaining olive oil, minced garlic, chopped herbs, and the zest of the half lemon.

• 6

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

• 7

  Remove from the oven and immediately squeeze the juice from the lemon half over both the chicken and the asparagus before serving.