NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

2 cups Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the marinade by whisking together the olive oil, lemon juice, lemon zest, minced garlic, finely chopped rosemary, sea salt, and black pepper in a small bowl.

• 3

  Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and the asparagus is tossed evenly.

• 5

  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 with lightly charred tips.

• 6

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing it into strips.

• 7

  Plate the sliced chicken alongside the roasted asparagus and drizzle any remaining pan juices over the top before serving.