NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup asparagus

1 clove garlic

0.5 whole lemon

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together half of the olive oil, the juice of the half lemon, minced garlic, and dried oregano to create a marinade.

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush both sides generously with the lemon-herb marinade.

• 4

  Trim the woody ends off the asparagus spears and place them on the other side of the baking sheet.

• 5

  Drizzle the asparagus with the remaining olive oil and sprinkle the entire tray with sea salt and black pepper.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving with the roasted asparagus.