NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves fresh garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

1 cup fresh asparagus

0.5 cup cherry tomatoes

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine half of the olive oil with the minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Pat the chicken thighs dry with a paper towel and thoroughly coat them with the garlic-herb oil mixture.

• 4

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 5

  Drizzle the remaining olive oil over the vegetables and toss gently to coat, spreading them into a single layer.

• 6

  Nestle the seasoned chicken thighs among the vegetables on the pan.

• 7

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes have blistered.

• 8

  Remove from the oven and finish with a squeeze of fresh lemon juice over the entire tray before serving.