NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 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 and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper until the marinade is well emulsified.

• 3

  Pat the chicken breast dry with a paper towel to ensure a better roast, then place it on one side of the prepared baking sheet.

• 4

  Brush the chicken breast generously with half of the lemon-herb mixture, ensuring it is fully coated on all sides.

• 5

  Trim the woody ends off the asparagus and arrange the spears in a single layer next to the chicken, drizzling them with the remaining herb mixture.

• 6

  Roast for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to lock in the juices and maintain a tender texture.