NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp olive oil

1 cup asparagus spears

1 tsp lemon zest

1 tbsp lemon juice

2 cloves garlic

0.5 tsp dried rosemary

0.5 tsp dried 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.

• 2

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried rosemary, and dried thyme.

• 3

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

• 4

  Arrange the asparagus spears on the other side of the baking sheet.

• 5

  Drizzle half of the lemon-herb oil mixture over the asparagus and toss to coat evenly.

• 6

  Brush the remaining lemon-herb mixture over the top and bottom of the chicken breast.

• 7

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

• 8

  Let the chicken rest for 5 minutes before slicing to ensure it stays juicy.