NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken Breast

8 Asparagus Spears

2 tsp Olive Oil

1/3 cup Nonfat Greek Yogurt

1 tbsp Lemon Juice

2 tbsp Fresh Parsley (chopped)

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F. Line a baking sheet with parchment paper.

• 2

  Place the asparagus spears on the baking sheet, drizzle with 1 teaspoon of olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

• 3

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly crispy.

• 4

  While the asparagus roasts, season the chicken breast on both sides with salt, pepper, and dried oregano.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 3-4 minutes per side until golden brown.

• 6

  Reduce the heat to medium-low and cover the skillet. Let the chicken cook through for an additional 5-7 minutes, or until the internal temperature reaches 165°F.

• 7

  In a small bowl, combine the nonfat Greek yogurt, lemon juice, chopped parsley, and an extra dash of salt and pepper. Stir until smooth to create the creamy lemon herb sauce.

• 8

  Once the chicken is cooked, remove it from the skillet and spoon the creamy sauce over the top.

• 9

  Serve the chicken alongside the roasted asparagus for a balanced, flavorful meal.