NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

10 spears asparagus

1 tbsp extra virgin olive oil

0.5 whole 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 baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Place the chicken breast on the other side of the sheet, then drizzle the olive oil over both the chicken and asparagus.

• 5

  Squeeze the juice from the half lemon over everything and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 6

  Toss the asparagus spears gently to ensure they are evenly coated in the oil and seasonings.

• 7

  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 and lightly browned.

• 8

  Let the chicken rest for 5 minutes before slicing and serving alongside the roasted asparagus.