NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

1 cup asparagus spears

0.5 cup cherry tomatoes

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  In a small bowl, mince the garlic and finely chop the fresh rosemary and thyme.

• 3

  Pat the chicken thighs dry with a paper towel and place them in a mixing bowl with the asparagus spears and cherry tomatoes.

• 4

  Drizzle with the extra virgin olive oil and sprinkle with the minced garlic, chopped herbs, sea salt, and black pepper.

• 5

  Toss everything together until evenly coated, then spread in a single layer on the prepared baking sheet.

• 6

  Roast for 20 to 25 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 7

  Remove from the oven, drizzle with fresh lemon juice, and let the chicken rest for 5 minutes before serving to ensure it stays moist.