NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup red bell pepper

1 tbsp fresh rosemary

1 tbsp fresh thyme

2 cloves garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and slice the red bell pepper into thin strips.

• 3

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

• 4

  Place the chicken breast, asparagus, and bell peppers on the prepared baking sheet in a single layer.

• 5

  Drizzle the olive oil over the chicken and vegetables, then squeeze the juice from the lemon half over everything.

• 6

  Sprinkle the minced garlic, chopped herbs, sea salt, and black pepper evenly across the ingredients.

• 7

  Use your hands or tongs to toss the vegetables and coat the chicken thoroughly in the oil and seasonings.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure it stays incredibly moist and flavorful.