NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cup asparagus

1 tbsp olive oil

0.5 whole lemon

2 clove garlic

1 tsp fresh rosemary

1 tsp fresh 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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with a paper towel to ensure a golden sear, then place it on one side of the prepared baking sheet.

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped rosemary, and thyme.

• 4

  Brush half of the herb oil mixture over the chicken breast and season with half of the sea salt and black pepper.

• 5

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.

• 6

  Drizzle the remaining herb oil over the asparagus, tossing gently to coat, and season with the remaining salt and pepper.

• 7

  Place thin slices of the lemon over the chicken and asparagus to infuse them with bright citrus notes.

• 8

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

• 9

  Rest the chicken for 5 minutes before slicing to keep it juicy, then serve immediately.