NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Olive oil

1 cup Asparagus

0.5 cup Carrots

1 tbsp Lemon juice

2 cloves Garlic

1 tsp Dried rosemary

1 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

  Pat the chicken breast dry with paper towels to ensure a good sear and place it on one side of the baking sheet.

• 3

  Trim the woody ends off the asparagus and thinly slice the carrots into rounds.

• 4

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

• 5

  Drizzle half of the herb oil mixture over the chicken breast, rubbing it in to coat all sides.

• 6

  Place the asparagus and carrots on the other side of the baking sheet and toss them with the remaining herb oil mixture.

• 7

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.

• 8

  Let the chicken rest for 5 minutes before slicing to keep the juices intact, then serve immediately with the roasted vegetables.