NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

12 spears asparagus

1 tbsp extra virgin olive oil

0.5 medium lemon

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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with a paper towel and place it on one side of the prepared baking sheet.

• 3

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

• 4

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

• 5

  Brush half of the herb oil mixture over both sides of the chicken breast, ensuring it is well coated.

• 6

  Trim the woody ends off the asparagus spears and place them in a single layer on the other side of the baking sheet.

• 7

  Drizzle the remaining herb oil over the asparagus and toss the spears with your hands to coat them evenly.

• 8

  Thinly slice the half lemon into rounds and layer them over the chicken breast and asparagus spears.

• 9

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 10

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain locked inside.