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

1 tsp fresh 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 for easy cleanup.

• 2

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, finely chopped rosemary, sea salt, and black pepper.

• 3

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

• 4

  Drizzle the lemon-herb marinade over both the chicken and the asparagus, using a brush or your hands to ensure every piece is evenly 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 charred.

• 6

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

• 7

  Serve the sliced chicken alongside the roasted asparagus, drizzling any remaining pan juices over the top for extra flavor.