NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 whole lemon

1 clove garlic

1 tsp fresh 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Zest the entire lemon into a small bowl, then cut it in half and squeeze the juice into the same bowl.

• 4

  Whisk the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary together until well combined.

• 5

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

• 6

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.

• 7

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

• 8

  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.

• 9

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted asparagus.