NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and arrange the trimmed asparagus spears on the other side.

• 4

  Brush half of the lemon-herb marinade over the chicken breast, then drizzle the remaining half over the asparagus, tossing the spears to ensure they are well coated.

• 5

  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 tender and slightly browned.

• 6

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving alongside the asparagus.