NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 clove garlic

1 tsp fresh rosemary

0.5 whole lemon

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.

• 2

  Pat the chicken breast completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 3

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped rosemary, and the zest and juice from half a lemon.

• 5

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 6

  Place the chicken breast on the other side of the sheet and drizzle the lemon herb oil mixture over both the chicken and the asparagus, tossing the asparagus to coat.

• 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 tender and slightly charred.

• 8

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