NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried rosemary

1 tsp Dried thyme

2 cloves Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large 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, dried rosemary, and dried thyme to create the marinade.

• 3

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

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, tossing them with the remaining marinade until well coated.

• 5

  Sprinkle the sea salt and black pepper evenly over both the chicken and the asparagus.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender and slightly browned.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately alongside the roasted asparagus.