NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 tbsp olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp fresh rosemary

1 tbsp fresh thyme

1 medium lemon

2 cloves garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a small mixing bowl, whisk together the olive oil, minced garlic, chopped rosemary, and chopped thyme.

• 4

  Place the chicken breast, trimmed asparagus spears, and cherry tomatoes in a single layer on the prepared baking sheet.

• 5

  Drizzle the herb and garlic oil mixture over the chicken and vegetables, tossing the vegetables gently to ensure they are well coated.

• 6

  Slice half of the lemon into thin rounds and place them directly on top of the chicken; squeeze the juice from the remaining lemon half over the vegetables.

• 7

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

• 8

  Remove from the oven and let the chicken rest for 5 minutes before slicing to ensure the meat remains succulent and juicy.