NUTRITION

SERVINGS

INGREDIENTS

4.5 oz cooked chicken breast

1.5 oz goat cheese

8 oz asparagus

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 tsp fresh thyme

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet.

• 3

  Drizzle the asparagus with extra virgin olive oil and toss with minced garlic, half the sea salt, and half the black pepper.

• 4

  Roast the asparagus for 10 to 12 minutes until the tips are slightly charred and the stalks are tender.

• 5

  While the vegetables roast, place the pre-cooked chicken breast in a skillet over medium-low heat to warm through.

• 6

  Once the chicken is hot, crumble the goat cheese over the top and cover the pan for 1 minute until the cheese is soft and creamy.

• 7

  Remove the asparagus from the oven and immediately toss with the lemon zest and fresh lemon juice.

• 8

  Plate the chicken alongside the roasted asparagus and garnish with fresh thyme and the remaining salt and pepper.