NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

0.5 whole lemon

1 tbsp 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 and line a large rimmed sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breasts completely dry with paper towels and place them on one side of the prepared sheet pan.

• 3

  Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the pan.

• 4

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

• 5

  Drizzle the herb marinade over both the chicken and the asparagus, using your hands or a brush to ensure every piece is well coated.

• 6

  Thinly slice the half lemon and tuck the rounds around the chicken and over the asparagus for extra aromatic flavor.

• 7

  Slide the pan into the center of the oven and roast for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy and tender.