NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 tbsp olive oil

1.5 cup asparagus spears

1 medium lemon

2 clove 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 baking sheet with parchment paper for easy cleanup.

• 2

  Pat the chicken breast completely dry with paper towels to ensure a golden-brown sear during roasting.

• 3

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

• 4

  Place the chicken breast and trimmed asparagus spears on the prepared baking sheet, ensuring they are in a single layer.

• 5

  Brush the herb-oil mixture generously over both sides of the chicken and toss the asparagus to coat thoroughly.

• 6

  Slice half of the lemon into thin rounds and place them on top of the chicken and asparagus; reserve the other half.

• 7

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

• 8

  Remove from the oven and squeeze the remaining lemon half over the dish before serving warm.