NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Fresh rosemary

1 clove Garlic

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 rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat sears beautifully.

• 3

  In a small bowl, whisk together 1 tablespoon of the extra virgin olive oil, minced garlic, chopped rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the herb oil mixture.

• 5

  Trim the woody ends off the asparagus and place them on the other side of the sheet along with the cherry tomatoes.

• 6

  Drizzle the remaining 0.5 tablespoon of olive oil and the rest of the herb mixture over the vegetables, tossing to coat evenly.

• 7

  Thinly slice the half lemon and layer the rounds over the chicken and asparagus spears.

• 8

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure it stays juicy and flavorful.