NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

1 tsp Fresh rosemary

1 tsp Fresh 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 rimmed baking sheet with parchment paper.

• 2

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

• 3

  In a small bowl, whisk together the olive oil, minced garlic, chopped herbs, sea salt, and black pepper.

• 4

  Place the chicken breast on one side of the prepared baking sheet and the trimmed asparagus spears on the other side.

• 5

  Brush the herb oil mixture generously over the chicken breast and drizzle the remaining oil over the asparagus, tossing the spears to coat.

• 6

  Squeeze the juice of half a lemon over the chicken and asparagus, then place the lemon half on the tray to roast alongside them.

• 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 slightly charred.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the juices remain inside.