NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp pine nuts

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.5 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

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.

• 3

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

• 4

  Place the chicken breast on one side of the prepared baking sheet and brush it generously with half of the lemon-herb mixture.

• 5

  Trim the woody ends off the asparagus and halve the cherry tomatoes.

• 6

  Toss the asparagus and tomatoes with the remaining herb mixture in a bowl until coated, then spread them out in a single layer next to the chicken on the baking sheet.

• 7

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

• 8

  While the chicken roasts, place the pine nuts in a small dry skillet over medium heat, tossing frequently for 2-3 minutes until golden and fragrant.

• 9

  Remove the tray from the oven, let the chicken rest for 5 minutes, then slice and serve topped with the toasted pine nuts.