NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Asparagus

1 medium Zucchini

1.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Sea salt

1 tsp Fresh thyme

1 tsp Fresh rosemary

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and slice the zucchini into half-moons.

• 3

  Slice the chicken breast into even 1-inch thick strips to ensure uniform cooking.

• 4

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

• 5

  Place the chicken, asparagus, and zucchini on the prepared sheet pan.

• 6

  Pour the lemon-herb dressing over the ingredients and toss thoroughly with your hands to coat every piece.

• 7

  Spread everything into a single layer, ensuring the chicken isn't crowded by the vegetables.

• 8

  Roast for 18 to 20 minutes until the chicken is cooked through and the vegetables are tender and slightly golden.