NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove 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 baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Trim the woody ends off the asparagus and place the spears in a small mixing bowl.

• 4

  Mince the garlic clove and add it to the asparagus along with half of the olive oil, tossing well to coat.

• 5

  Place the seasoned chicken breast on the prepared baking sheet, drizzling the remaining olive oil and the lemon juice over the top.

• 6

  Roast the chicken in the oven for 10 minutes.

• 7

  Remove the pan briefly to add the garlicky asparagus spears in a single layer around the chicken.

• 8

  Return the pan to the oven and roast for an additional 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 9

  Let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.