NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

0.75 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the olive oil, the juice of half a lemon, minced garlic, dried rosemary, dried thyme, sea salt, and black pepper.

• 3

  Place the chicken breast on one side of the baking sheet and brush half of the lemon-herb mixture over both sides of the meat.

• 4

  Trim the woody ends off the asparagus and place them on the other side of the baking sheet, tossing them with the remaining lemon-herb mixture.

• 5

  Roast in the oven for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 6

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

• 7

  Serve the sliced chicken alongside the roasted asparagus, drizzling any remaining pan juices over the top.