NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1.5 cups asparagus

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 for easy cleanup.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small bowl, whisk together half of the olive oil with the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub the herb oil mixture evenly over all sides.

• 5

  Trim the tough, woody ends off the asparagus spears and toss them in a bowl with the remaining olive oil and a pinch of salt.

• 6

  Place the seasoned chicken on the prepared baking sheet and roast for 10 minutes.

• 7

  Carefully remove the pan from the oven, arrange the asparagus spears in a single layer around the chicken, and return to the oven.

• 8

  Roast for another 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender-crisp.

• 9

  Remove from the oven and immediately squeeze the fresh lemon juice over the chicken and vegetables before serving.