NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 cup Carrots

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Prepare the vegetables by trimming the woody ends off the asparagus and thinly slicing the carrots into rounds.

• 4

  Place the chicken breast in the center of the baking sheet and arrange the asparagus and carrots around it in a single layer.

• 5

  Drizzle the lemon-herb marinade over the chicken and vegetables, using a brush or clean hands to ensure everything is evenly coated.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are fork-tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving.