NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

12 spears asparagus

0.5 tbsp lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  In a mixing bowl, whisk together half of the olive oil, the minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Add the chicken thighs to the bowl and toss until they are thoroughly coated in the garlic-herb mixture.

• 5

  Arrange the chicken thighs on the prepared baking sheet and roast in the oven for 15 minutes.

• 6

  While the chicken is roasting, toss the asparagus spears in the remaining olive oil.

• 7

  Remove the baking sheet from the oven, add the asparagus to the tray, and roast for an additional 10-12 minutes until the chicken is golden and the asparagus is tender.

• 8

  Finish the dish by drizzling fresh lemon juice over the chicken and vegetables before serving hot.