NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.25 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 bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

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

• 4

  Brush the chicken generously with the lemon-herb mixture and drizzle the remaining sauce over the asparagus, tossing the spears to ensure they are evenly coated.

• 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-crisp with slightly charred tips.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing it against the grain to maintain juiciness.

• 7

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