NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the herbs stick and the meat roasts properly.

• 3

  In a small bowl, combine the sea salt, black pepper, dried rosemary, and dried thyme.

• 4

  Season both sides of the chicken breast generously with the herb mixture.

• 5

  Place the chicken on the prepared sheet pan and drizzle with half of the extra virgin olive oil.

• 6

  Trim the tough, woody ends off the asparagus spears and place them on the other side of the pan.

• 7

  Mince the garlic and toss it with the asparagus and the remaining olive oil until well coated.

• 8

  Slice the half lemon into thin rounds and arrange them over the chicken and the asparagus.

• 9

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep the juices locked in.