NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried rosemary

1 tsp dried thyme

0.5 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 for easy cleanup.

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper.

• 3

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

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, drizzling with the remaining herb oil.

• 5

  Toss the asparagus to coat evenly and spread them out in a single layer so they roast rather than steam.

• 6

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

• 7

  Let the chicken rest for 5 minutes before slicing against the grain to keep the meat juicy and flavorful.