NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

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 mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb marinade evenly over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and tossing the asparagus to distribute the oil.

• 5

  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 with slightly crisped tips.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve immediately.