NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast dry with a paper towel to ensure a good sear and place it on the prepared baking sheet.

• 3

  In a small bowl, whisk together half of the olive oil, the lemon juice, lemon zest, minced garlic, and dried thyme.

• 4

  Brush the herb and lemon mixture evenly over both sides of the chicken breast, then season with sea salt and black pepper.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil on the other side of the baking sheet.

• 6

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

• 7

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