NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cup asparagus spears

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  Mince the garlic and finely chop the fresh rosemary.

• 3

  In a small bowl, whisk together 0.5 tbsp olive oil, lemon juice, lemon zest, minced garlic, and rosemary.

• 4

  Season the chicken breast with half of the salt and pepper, then coat with the lemon-herb marinade.

• 5

  Toss the asparagus spears with the remaining 1 tbsp olive oil and the rest of the salt and pepper on the prepared baking sheet.

• 6

  Place the chicken in a skillet over medium-high heat and sear for 3-4 minutes per side until golden brown.

• 7

  Transfer the chicken to the baking sheet with the asparagus and roast for 10-12 minutes until the chicken is cooked through and asparagus is tender.

• 8

  Let the chicken rest for 5 minutes before serving to ensure a juicy texture.