NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tsp dried rosemary

1 tsp dried thyme

0.5 tsp sea salt

0.25 tsp black pepper

2 cloves garlic

0.5 whole lemon

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel to ensure an even roast and better texture.

• 3

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

• 4

  Place the chicken breast and trimmed asparagus on the prepared baking sheet.

• 5

  Brush the herb-oil mixture generously over the chicken and toss the asparagus to coat evenly.

• 6

  Squeeze the juice of half a lemon over the tray and place the lemon half on the sheet for extra aroma.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the juices locked in.