NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup asparagus

0.5 cup carrots

1 tbsp lemon juice

1 tsp fresh rosemary

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

2 slices lemon

PREPARATION

• 1

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

• 2

  Mince the garlic clove and finely chop the fresh rosemary leaves.

• 3

  In a small bowl, whisk together 0.5 tablespoon of olive oil, the lemon juice, minced garlic, rosemary, sea salt, and black pepper.

• 4

  Place the chicken breast on the prepared baking sheet and brush both sides thoroughly with the lemon-herb mixture.

• 5

  Trim the woody ends off the asparagus and slice the carrots into thin rounds.

• 6

  Toss the asparagus and carrots with the remaining 0.5 tablespoon of olive oil and a pinch of salt, then arrange them in a single layer around the chicken.

• 7

  Place the two lemon slices on top of the chicken breast.

• 8

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.

• 9

  Remove from the oven and let the chicken rest for 5 minutes before serving to ensure the juices redistribute.