NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

0.5 medium lemon

1 clove 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 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 a golden-brown sear while roasting.

• 3

  Season the chicken on both sides with sea salt, black pepper, dried rosemary, and dried thyme.

• 4

  Place the chicken on the baking sheet and drizzle with half of the olive oil, rubbing it in to coat.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and minced garlic.

• 6

  Arrange the asparagus in a single layer around the chicken and place thin lemon slices over the top of the chicken.

• 7

  Roast for 20 to 25 minutes, or until the chicken is cooked through and the asparagus is tender.

• 8

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