NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Pat the chicken breast dry with paper towels to ensure a golden-brown sear.

• 3

  In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 4

  Place the chicken on one side of the pan and brush thoroughly with half of the lemon-herb mixture.

• 5

  Toss the trimmed asparagus with the remaining 0.5 tablespoon of olive oil and the rest of the herb mixture, then spread them in a single layer on the other side of the pan.

• 6

  Roast for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 7

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