NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 tbsp extra virgin olive oil

1 cup asparagus

1 tbsp lemon juice

1 tsp rosemary

1 tsp thyme

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Mince the garlic, rosemary, and thyme, then whisk them together in a small bowl with 1 tablespoon of olive oil, lemon juice, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the prepared baking sheet and rub thoroughly with half of the lemon-herb oil mixture.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and herb mixture until well coated.

• 5

  Arrange the asparagus in a single layer on the other side of the baking sheet next to the chicken.

• 6

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

• 7

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing and serving alongside the roasted asparagus.