NUTRITION

SERVINGS

INGREDIENTS

7 oz Boneless skinless chicken thighs

0.5 tbsp Extra virgin olive oil

1.5 cups Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Fresh rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, sea salt, and black pepper.

• 3

  Pat the chicken thighs dry with a paper towel and place them on the prepared baking sheet, then toss with half of the lemon-herb marinade.

• 4

  Arrange the trimmed asparagus spears in a single layer around the chicken thighs and drizzle with the remaining marinade.

• 5

  Roast in the center of the oven for 20 to 22 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before serving to allow the juices to redistribute for a succulent texture.