NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.75 tbsp olive oil

1 cup asparagus

0.5 cup carrots

0.25 cup green peas

1 clove garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Trim the tough, woody ends off the asparagus spears and slice the carrots into thin, uniform rounds to ensure even cooking.

• 4

  Place the seasoned chicken breast, asparagus, and carrots onto the prepared baking sheet in a single layer.

• 5

  In a small bowl, whisk together the minced garlic, olive oil, and lemon juice until well combined.

• 6

  Drizzle the garlic-lemon oil over the chicken and vegetables, using your hands or tongs to toss the vegetables until they are lightly coated.

• 7

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

• 8

  During the final 3 minutes of roasting, scatter the green peas over the vegetable mixture to warm them through without losing their bright color.

• 9

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