NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1 tbsp Olive oil

1 bunch Asparagus

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin or surface gets a beautiful golden-brown sear.

• 3

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

• 4

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

• 5

  Drizzle the herb oil mixture over both the chicken and the asparagus, using your hands or a brush to coat everything evenly.

• 6

  Slice the half lemon into thin rounds and layer them directly on top of the chicken and asparagus spears.

• 7

  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.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.