NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

3 tbsp part-skim ricotta cheese

1 tsp lemon zest

1 tsp fresh parsley

1 tsp fresh basil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

2 tsp extra virgin olive oil

1 tsp lemon juice

1 tsp grated parmesan cheese

PREPARATION

• 1

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

• 2

  In a small mixing bowl, combine the ricotta cheese, lemon zest, minced garlic, chopped parsley, chopped basil, and half of the parmesan cheese.

• 3

  Use a sharp knife to slice a horizontal pocket into the thickest part of the chicken breast, being careful not to cut all the way through.

• 4

  Carefully spoon the ricotta mixture into the chicken pocket and secure the opening with a toothpick to keep the filling inside.

• 5

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

• 6

  Drizzle the olive oil and lemon juice over both the chicken and the asparagus, then season everything with sea salt and black pepper.

• 7

  Sprinkle the remaining parmesan cheese over the asparagus spears for a savory, salty bite.

• 8

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