NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

1 cup Asparagus

1 tsp Olive Oil

2 tbsp Lemon Juice (from about half a lemon)

2 cloves Garlic

Pinch of Salt

Pinch of Black Pepper

PREPARATION

• 1

  Begin by placing the chicken breast between two sheets of plastic wrap and gently pounding it to an even thickness for uniform cooking.

• 2

  In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the marinade.

• 3

  Coat the chicken thoroughly with the marinade and let it rest for at least 15 minutes at room temperature.

• 4

  While the chicken marinates, preheat your oven to 425°F. Arrange the asparagus on a baking sheet, drizzle with a little olive oil if desired (optional from pantry), and season lightly with salt and pepper.

• 5

  Roast the asparagus in the oven for about 10-12 minutes, until they are tender and slightly crispy.

• 6

  Heat a non-stick skillet over medium-high heat. Once hot, add the marinated chicken breast. Sear for about 5-6 minutes on each side, or until the internal temperature reaches 165°F.

• 7

  Once cooked, transfer the chicken to a plate and let it rest for a few minutes.

• 8

  Serve the pan-seared chicken alongside the roasted asparagus, drizzling any remaining pan juices over the chicken for added flavor.