NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh 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 sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breasts dry with a paper towel to ensure a good sear and place them on one side of the prepared baking sheet.

• 3

  Trim the tough, woody ends off the asparagus spears and arrange them in a single layer on the other side of the pan.

• 4

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 5

  Drizzle the herb and lemon mixture over both the chicken and the asparagus, using a brush or your hands to ensure every piece is well-coated.

• 6

  Place the pan in the center of the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.

• 8

  Plate the sliced chicken alongside the roasted asparagus and garnish with extra lemon wedges if desired.