NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

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 mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and place it on one side of the prepared baking sheet.

• 4

  Brush approximately half of the lemon-herb marinade over both sides of the chicken breast.

• 5

  Place the trimmed asparagus spears on the other half of the baking sheet and drizzle with the remaining marinade, tossing well to coat each spear.

• 6

  Roast in the center of the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with slightly charred tips.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to ensure maximum juiciness.