NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp fresh rosemary

1 tbsp fresh thyme

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Mince the garlic and finely chop the fresh rosemary and thyme leaves.

• 3

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, rosemary, thyme, sea salt, and black pepper to create the marinade.

• 4

  Place the chicken breast on one side of the sheet pan and brush thoroughly with half of the herb oil mixture.

• 5

  Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the pan.

• 6

  Drizzle the remaining herb oil over the asparagus and toss with your hands to ensure every spear is evenly coated.

• 7

  Slice the lemon half into thin rounds and place them directly on top of the chicken and asparagus for infused flavor.

• 8

  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.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the meat juicy and flavorful.