NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Trim the woody ends off the asparagus and place them on one side of the prepared baking sheet.

• 5

  Place the chicken breast on the other side of the baking sheet.

• 6

  Drizzle the lemon-herb oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and tossing the asparagus to cover evenly.

• 7

  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 and slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 9

  Plate the sliced chicken alongside the roasted asparagus and serve immediately.