NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

10 medium asparagus spears

0.5 cup cherry tomatoes

1 clove garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and mince the garlic and fresh herbs.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, rosemary, and thyme.

• 4

  Place the chicken breast on one side of the pan and season both sides with half of the salt and pepper.

• 5

  Arrange the asparagus and cherry tomatoes on the other side of the pan, seasoning with the remaining salt and pepper.

• 6

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the vegetables slightly to coat.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing and serving with the roasted vegetables.