NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus spears

1 tbsp extra virgin olive oil

3 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small mixing bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, and lemon juice until well combined.

• 4

  Place the chicken breast and the trimmed asparagus spears onto the prepared sheet pan in a single layer.

• 5

  Drizzle the garlic-herb oil mixture over the chicken and asparagus, using your hands or a brush to ensure everything is thoroughly coated.

• 6

  Sprinkle the sea salt and black pepper evenly over the chicken and vegetables.

• 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 and lightly browned.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the juices locked in, then serve immediately.