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(See below ingredient adjustments for Paleo/Keto/Whole 30)
Servings 4


  • 3-4 boneless and skinless chicken breast / cut in ½ on the horizontal
  • 1 pound of fresh asparagus
  • 8 mini peppers Or 2 big ones cut in quarters
  • 1-2 full garlic bulb
  • Olive oil
  • Zest of a full lemon
  • ½ teaspoon of each dry Thyme and dry Rosemary
  • 1 teaspoon of dry Parsley
  • 1 teaspoon of butter
  • 1/2 lemon cut in slices
  • Salt & Pepper to taste


  • Heat oven to 425°F. Spray a sheet pan with cooking spray
  • In a bowl, mix the butter, herbs, salt and pepper (Reserve for Chicken)
  • Add asparagus, peppers and garlic.  Coat with Olive Oil
  • Add chicken breast
  • Sprinkle the butter/herb mixture and lemon zest on Chicken
  • Add the lemon slices on top of chicken breast
  • Cook for 30-40 minutes or until chicken has reached 165-degree internal temperature
  • Halfway through cooking turn asparagus and peppers Jump to Recipe


PALEO: Use clarified butter / Ghee, or olive oil instead of butter
KETO: Increase the butter amount if you need to increase fat macro
WHOLE 30: No ingredient adjustments needed