NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 tbsp extra virgin olive oil

2 cups asparagus spears

1 tbsp fresh 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 outdoor grill or indoor grill pan to medium-high heat and preheat the oven to 400°F.

• 2

  In a small bowl, whisk together 0.5 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.

• 3

  Place the chicken breast in a shallow dish and coat thoroughly with the lemon-herb marinade; let it marinate for 10 minutes.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 1 tablespoon of olive oil on a parchment-lined baking sheet.

• 5

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.

• 6

  While the asparagus roasts, grill the chicken for 6 to 8 minutes per side until the internal temperature reaches 165°F.

• 7

  Remove the chicken from the grill and let it rest for 5 minutes to lock in the juices before serving alongside the roasted asparagus.