NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cup Asparagus

0.5 tbsp Olive oil

1 tbsp Fresh rosemary

1 tbsp Fresh thyme

1 medium Lemon

0.5 tsp Sea salt

0.5 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

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

• 2

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

• 3

  In a small bowl, whisk together half of the olive oil, the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Pat the chicken breast dry with a paper towel and rub the herb mixture evenly over both sides of the meat.

• 5

  Trim the woody ends off the asparagus and toss the spears in a bowl with the remaining olive oil and a small pinch of salt.

• 6

  Place the chicken on the prepared baking sheet and roast for 10 minutes.

• 7

  Remove the sheet from the oven, arrange the asparagus and thin lemon slices around the chicken, then return to roast for another 10-12 minutes.

• 8

  Ensure the chicken reaches an internal temperature of 165°F and let it rest for 5 minutes before slicing to maintain juiciness.