NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 cups Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

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

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

• 3

  In a small glass bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and chopped rosemary until well combined.

• 4

  Place the chicken breast and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 5

  Drizzle the lemon-herb mixture over the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and the asparagus is tossed well.

• 6

  Evenly sprinkle the sea salt and black pepper over both the chicken and the vegetables.

• 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 asparagus is lightly browned at the tips.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately.