NUTRITION

SERVINGS

INGREDIENTS

8 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves 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 and line a large rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, mince the garlic, rosemary, and thyme, then whisk together with half of the olive oil, sea salt, and black pepper.

• 4

  Rub the herb and oil mixture thoroughly over all sides of the chicken breasts.

• 5

  Trim the woody ends off the asparagus and spread the spears across the baking sheet, tossing them with the remaining olive oil and a pinch of salt.

• 6

  Place the seasoned chicken on the baking sheet and top with thin slices of the lemon.

• 7

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure every bite remains succulent.