NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Place the chicken breast on the other side of the baking sheet, ensuring it is not overlapping the vegetables.

• 4

  Drizzle the extra virgin olive oil evenly over both the chicken and the asparagus.

• 5

  Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over the chicken and asparagus.

• 6

  Toss the asparagus with tongs to coat thoroughly and rub the seasoning into both sides of the chicken breast.

• 7

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

• 8

  Remove from the oven and immediately drizzle the fresh lemon juice over the entire tray.

• 9

  Garnish with the fresh lemon zest before serving warm.