NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil and a pinch of salt and pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly crisp at the tips.

• 4

  While the asparagus roasts, season the chicken breast evenly with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the pan during the last minute of cooking, stirring constantly to avoid burning.

• 8

  Pour the lemon juice and lemon zest into the skillet, swirling it around to coat the chicken in the bright pan sauce.

• 9

  Plate the chicken alongside the roasted asparagus and drizzle any remaining pan juices over the top.