NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.

• 3

  Place the chicken thighs and trimmed asparagus spears on the prepared baking sheet.

• 4

  Drizzle the lemon-herb marinade over the chicken and asparagus, using your hands or a brush to ensure every piece is thoroughly and evenly coated.

• 5

  Spread the ingredients out into a single layer so they roast rather than steam.

• 6

  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 and slightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the meat remains juicy.