NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  Mince the garlic cloves and whisk them in a small bowl with olive oil, lemon juice, lemon zest, and dried rosemary.

• 3

  Place the chicken breast on one side of the baking sheet and season both sides with half of the sea salt and black pepper.

• 4

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

• 5

  Drizzle the lemon-herb oil mixture over the chicken and vegetables, tossing the vegetables to coat evenly.

• 6

  Sprinkle the remaining sea salt and black pepper over the vegetables.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it remains juicy and flavorful.