NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Finely mince the garlic, rosemary, and thyme.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, and thyme to create the marinade.

• 4

  Place the chicken breast on one side of the baking sheet and season both sides with half of the salt and pepper.

• 5

  Arrange the trimmed asparagus on the other side of the sheet and sprinkle with the remaining salt and pepper.

• 6

  Drizzle the lemon-herb oil mixture over both the chicken and the asparagus, tossing the asparagus to coat evenly.

• 7

  Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 8

  Let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside for a tender finish.