NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

3 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 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 baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel and place it on one side of the baking sheet.

• 3

  Trim the woody ends off the asparagus and place the spears on the other side of the sheet.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 5

  Drizzle the herb oil over both the chicken and the asparagus, tossing the asparagus to coat evenly.

• 6

  Season everything with sea salt and black pepper, then place lemon slices on top of the chicken breast.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted asparagus.