NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp olive oil

1 cup asparagus

1 cup carrots

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and slice the carrots into thin rounds.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

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