NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp 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

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and mince the garlic cloves.

• 3

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

• 4

  Place the chicken breast and the trimmed asparagus on the prepared sheet pan.

• 5

  Drizzle the lemon-herb oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and the asparagus is tossed evenly.

• 6

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

• 7

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