NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 bunch asparagus

1 tbsp extra virgin olive oil

0.5 whole lemon

2 cloves garlic

1 tsp fresh rosemary

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels and season both sides evenly with sea salt and black pepper.

• 3

  Trim the woody ends off the asparagus spears and finely mince the garlic cloves and fresh rosemary leaves.

• 4

  Heat half of the olive oil in a large oven-safe skillet over medium-high heat and sear the chicken for 3 minutes per side until a golden crust forms.

• 5

  Arrange the asparagus in a single layer around the chicken in the skillet, or transfer everything to the prepared baking sheet if the skillet is too small.

• 6

  Drizzle the remaining olive oil over the asparagus and sprinkle the minced garlic and rosemary over both the chicken and the vegetables.

• 7

  Place the pan in the oven and roast for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 8

  Remove from the oven and immediately squeeze the fresh lemon juice over the entire dish to brighten the flavors before serving.