NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cup Asparagus

0.5 cup Cherry tomatoes

1 tbsp Extra virgin olive oil

1 tsp Pine nuts

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried rosemary

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Snap off the woody ends of the asparagus and place the spears on the baking sheet with the cherry tomatoes.

• 3

  Drizzle 0.5 tbsp of olive oil over the vegetables and sprinkle with a pinch of sea salt and black pepper.

• 4

  Roast the vegetables in the oven for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining sea salt, black pepper, dried rosemary, and dried thyme.

• 6

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

• 7

  Add the chicken to the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the minced garlic and pine nuts to the skillet, stirring constantly to avoid burning.

• 9

  Remove the skillet from the heat and pour the lemon juice and lemon zest over the chicken, scraping up any browned bits from the pan.

• 10

  Serve the lemon herb chicken immediately alongside the roasted asparagus and tomatoes, drizzling any remaining pan juices over the top.