NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

12 whole Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried rosemary

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 large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken breast dry with a paper towel and season both sides evenly with the sea salt, black pepper, dried rosemary, and dried thyme.

• 3

  Trim the woody ends off the asparagus spears and place them on the baking sheet alongside the chicken.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, and the juice from the half lemon.

• 5

  Drizzle the lemon-garlic oil over both the chicken and the asparagus, tossing the asparagus slightly to ensure even coating.

• 6

  Place the baking sheet in the oven and roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly browned.

• 7

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

• 8

  Plate the chicken and asparagus, drizzling any remaining juices from the pan over the top before serving.