NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Zucchini slices

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 clove Garlic

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic, rosemary, and thyme, then combine them in a small bowl with 1 tablespoon of olive oil, sea salt, and black pepper.

• 3

  Place the chicken breast on the baking sheet and rub the herb mixture thoroughly onto all sides of the meat.

• 4

  In a separate bowl, toss the asparagus spears and zucchini slices with the remaining 0.5 tablespoon of olive oil and a squeeze of juice from the lemon.

• 5

  Arrange the vegetables in a single layer around the chicken on the baking sheet, placing the remaining lemon slices on top of the chicken.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly browned.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure it remains juicy.