NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 bunch asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

1 tsp fresh thyme

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, minced garlic, finely chopped rosemary, thyme, lemon zest, and the juice from half a lemon.

• 3

  Place the chicken breast on the prepared baking sheet and season both sides evenly with sea salt and black pepper.

• 4

  Brush approximately half of the lemon-herb oil mixture over the chicken breast, coating it thoroughly.

• 5

  Trim the woody ends off the asparagus and place them on the baking sheet around the chicken.

• 6

  Drizzle the remaining herb mixture over the asparagus and toss lightly to coat.

• 7

  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 tender and slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing and serving.