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Lemon Chicken Breasts with Salad & Asparagus
Ingredients
  • subheading: Chicken:
  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons fresh squeezed lemon juice
  • 3 tablespoons olive oil plus 2 teaspoons, divided
  • 4 tablespoons chopped rosemary sprigs
  • 4 tablespoons chopped thyme
  • 2 garlic cloves, minced
  • ½ teaspoon crushed red pepper flakes
  • ½ teaspoon kosher or sea salt
  • subheading: Asparagus:
  • 1 pound asparagus, cleaned and woody bottoms removed (about 1-inch from bottom)
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher or sea salt
  • ¼ teaspoon pepper
  • subheading: Salad:
  • 4 cups mixed greens
  • 1 cup halved tomatoes
  • 3 tablespoons clean eating vinaigrette of choice, homemade or store bought
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