NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 cup Zucchini slices

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 3

  Trim the woody ends off the asparagus and slice the zucchini into half-moon shapes.

• 4

  Place the chicken thighs, asparagus, and zucchini onto the prepared sheet pan.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, then toss thoroughly with tongs to ensure everything is well-coated.

• 6

  Arrange the ingredients in a single layer on the pan, making sure the chicken pieces are not touching to allow for even browning.

• 7

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

• 8

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