NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cup Asparagus

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared sheet pan.

• 3

  Place the chicken breast on the other side of the pan, ensuring there is space between the chicken and the vegetables.

• 4

  In a small ramekin, whisk together the extra virgin olive oil, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 5

  Brush the herb oil mixture generously over both sides of the chicken breast and drizzle the remaining oil over the asparagus, tossing the spears to coat evenly.

• 6

  Thinly slice half of the lemon and lay the rounds over the chicken breast and asparagus spears.

• 7

  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.

• 8

  Remove from the oven and squeeze any remaining lemon juice over the dish before serving warm.