NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1 medium lemon

1.5 cups asparagus

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp fresh rosemary

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and finely chop the fresh rosemary and thyme leaves.

• 3

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

• 4

  Place the chicken breast on one side of the sheet pan and the trimmed asparagus on the other side.

• 5

  Drizzle the herb oil mixture over both the chicken and the asparagus, using your hands or a brush to ensure the chicken is fully coated and the asparagus is tossed well.

• 6

  Slice the remaining half of the lemon into thin rounds and layer them over the chicken and asparagus stalks.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy and flavorful.