NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried rosemary

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 for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Place the chicken breast on the other side of the sheet, ensuring there is enough space for heat to circulate around the meat.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried rosemary, sea salt, and black pepper.

• 5

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using a brush or your hands to coat everything evenly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is lightly charred.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in for a succulent finish.