NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

12 spears asparagus

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp dried thyme

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Mince the garlic cloves and zest the lemon.

• 3

  On a parchment-lined baking sheet, toss the asparagus spears with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 4

  Roast the asparagus for 12 to 15 minutes until they are crisp-tender and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast evenly with the remaining sea salt, black pepper, dried thyme, and dried rosemary.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the final minute of cooking, add the minced garlic to the pan and pour the fresh lemon juice over the chicken to deglaze.

• 9

  Plate the chicken alongside the roasted asparagus and garnish with the fresh lemon zest before serving.