NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cherry tomatoes

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

2 cloves Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic cloves and strip the leaves from the rosemary and thyme sprigs before chopping them finely.

• 3

  In a small mixing bowl, whisk together 1 tablespoon of the olive oil with the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared pan and rub the herb oil mixture over all sides of the meat.

• 5

  Trim the woody ends off the asparagus and place them on the other side of the pan along with the cherry tomatoes.

• 6

  Drizzle the remaining 0.5 tablespoon of olive oil over the vegetables and toss gently to coat.

• 7

  Slice the half lemon into thin rounds and layer them over the chicken and asparagus spears.

• 8

  Roast in the oven for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the tomatoes have just begun to burst.

• 9

  Remove from the oven and allow the chicken to rest for 5 minutes before slicing to ensure it remains tender and juicy.