NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

2 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 tsp sea salt

0.25 tsp black pepper

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, and chopped thyme.

• 3

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

• 4

  Drizzle the lemon-herb oil 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 well.

• 5

  Evenly sprinkle the sea salt and black pepper over the chicken and vegetables.

• 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 lightly browned and tender.

• 7

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

• 8

  Serve the sliced chicken alongside the roasted asparagus, drizzling any remaining pan juices over the top.