NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves 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 rimmed baking sheet with parchment paper.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 3

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

• 4

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using a brush or your hands to ensure everything is well coated.

• 5

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

• 6

  Remove from the oven and let the chicken rest for 5 minutes before slicing to keep it juicy.

• 7

  Serve the sliced chicken alongside the roasted asparagus, drizzling any remaining pan juices over the top.