NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup asparagus

0.5 cup cherry tomatoes

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh rosemary

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

  Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

• 3

  Drizzle the vegetables with 0.5 tablespoon of olive oil and season with half of the salt and pepper.

• 4

  Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

• 5

  While the vegetables roast, season the chicken breast on both sides with the remaining salt, pepper, and finely chopped rosemary.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  In the final minute of cooking, add the minced garlic to the pan and sauté until fragrant, being careful not to burn it.

• 9

  Remove the skillet from the heat and pour in the lemon juice and zest, swirling the pan to create a light glaze over the chicken.

• 10

  Plate the chicken alongside the roasted vegetables and pour any remaining pan juices over the top before serving.