NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Asparagus

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried rosemary

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the chicken breast on one side of the prepared baking sheet and brush thoroughly with half of the lemon-herb oil mixture.

• 4

  Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet, tossing them with the remaining oil mixture until coated.

• 5

  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 asparagus is tender and lightly browned.

• 6

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