NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp olive oil

1 cup asparagus

1 cup baby carrots

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium lemon

2 cloves garlic

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.

• 2

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme.

• 3

  Place the chicken breast, trimmed asparagus, and baby carrots onto the prepared sheet pan in a single layer.

• 4

  Drizzle the olive oil evenly over the chicken and the vegetables.

• 5

  Sprinkle the minced garlic, rosemary, thyme, sea salt, and black pepper over everything, tossing the vegetables slightly to coat.

• 6

  Slice half of the lemon into thin rounds and place them on top of the chicken; squeeze the juice from the remaining half over the entire pan.

• 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 vegetables are fork-tender.

• 8

  Let the chicken rest for 5 minutes before serving to ensure it stays juicy.