NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried rosemary.

• 3

  Place the chicken breast on one side of the prepared baking sheet and season both sides with half of the sea salt and black pepper.

• 4

  Trim the tough, woody ends off the asparagus and scatter them on the other side of the tray along with the whole cherry tomatoes.

• 5

  Drizzle the lemon-herb oil mixture over the chicken and the vegetables, using your hands or a brush to ensure the chicken is well-coated and the vegetables are tossed evenly.

• 6

  Sprinkle the remaining sea salt and black pepper over the asparagus and tomatoes.

• 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 tomatoes have begun to burst.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices stay locked in.