NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus

0.5 cup Baby carrots

1 tbsp Lemon juice

1 tsp Fresh rosemary

1 tsp Fresh thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a golden-brown sear during roasting.

• 3

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

• 4

  Place the chicken breast, asparagus, and baby carrots on the prepared sheet pan in a single layer.

• 5

  Drizzle the herb oil over the chicken and vegetables, then sprinkle everything evenly with sea salt and black pepper.

• 6

  Toss the vegetables to coat thoroughly and flip the chicken to ensure it is well-seasoned on both sides.

• 7

  Roast in the center of the oven for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.