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

2 cloves garlic

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh rosemary

PREPARATION

• 1

  Preheat oven to 400°F (200°C).

• 2

  Mince the garlic and finely chop the rosemary.

• 3

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

• 4

  Place the chicken breast on one side of a parchment-lined sheet pan and brush with half of the lemon-herb mixture.

• 5

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

• 6

  Roast in the oven for 20-25 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is vibrant and tender.

• 7

  Let the chicken rest for 5 minutes before slicing and serving with the roasted asparagus.