NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tbsp fresh lemon juice

1 tsp lemon zest

2 clove garlic

1 tsp dried rosemary

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.

• 2

  Trim the woody ends off the asparagus and mince the garlic cloves.

• 3

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

• 4

  Pat the chicken thighs dry with a paper towel and season both sides with sea salt and black pepper.

• 5

  Place the chicken thighs and asparagus on the prepared sheet pan.

• 6

  Drizzle the lemon-herb oil mixture over the chicken and asparagus, tossing the vegetables to ensure they are evenly coated.

• 7

  Arrange the chicken in the center of the pan and spread the asparagus in a single layer around it.

• 8

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

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving.