NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 cup zucchini

2 cloves garlic

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

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.

• 2

  Pat the chicken breast dry with a paper towel to ensure a good sear, then season both sides with sea salt, black pepper, and half of the minced fresh rosemary and thyme.

• 3

  Trim the woody ends off the asparagus and slice the zucchini into half-moons.

• 4

  In a mixing bowl, toss the asparagus and zucchini with half of the olive oil, minced garlic, and the remaining fresh herbs.

• 5

  Place the chicken breast in the center of the baking sheet and arrange the vegetables in a single layer around it.

• 6

  Thinly slice the half lemon and place the rounds directly on top of the chicken and vegetables.

• 7

  Drizzle the remaining olive oil over the chicken and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

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