NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 medium lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.5 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

  Finely mince the garlic cloves, fresh rosemary, and fresh thyme, then whisk them in a small bowl with the extra virgin olive oil, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the baking sheet and the trimmed asparagus spears on the other side.

• 4

  Brush the herb and garlic oil mixture generously over both sides of the chicken and toss the asparagus until every spear is well coated.

• 5

  Thinly slice the lemon half into rounds and arrange them directly on top of the chicken and tucked among the asparagus.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is perfectly tender.

• 7

  Allow the chicken to rest for 5 minutes before slicing to ensure the juices redistribute for a moist and flavorful meal.