NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme to create a marinade.

• 4

  Place the chicken breast on one side of the prepared baking sheet and season both sides with half of the sea salt and black pepper.

• 5

  Arrange the trimmed asparagus on the other side of the sheet and season with the remaining salt and pepper.

• 6

  Drizzle the lemon-herb oil mixture over both the chicken and the asparagus, tossing the asparagus lightly to ensure even coating.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly browned.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy.