NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 sprig Fresh rosemary

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Mince the garlic and finely chop the rosemary leaves.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 4

  Place the chicken breast on a parchment-lined baking sheet and brush thoroughly with half of the lemon-herb mixture.

• 5

  Arrange the asparagus spears around the chicken and drizzle with the remaining mixture, tossing to coat evenly.

• 6

  Roast for 18 to 22 minutes until the chicken is cooked through and the asparagus is lightly charred.

• 7

  Let the chicken rest for 5 minutes before slicing to ensure it remains succulent.