NUTRITION

SERVINGS

INGREDIENTS

6.75 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

0.5 tsp lemon zest

1.5 cup asparagus spears

PREPARATION

• 1

  Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs very dry with paper towels to ensure they develop a beautiful golden exterior.

• 3

  In a small mixing bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.

• 4

  Place the chicken thighs and the trimmed asparagus spears onto the prepared baking sheet.

• 5

  Drizzle the lemon-herb mixture over both the chicken and the asparagus, using your hands or a brush to coat everything evenly.

• 6

  Arrange the chicken so it is not touching the asparagus to allow for proper air circulation.

• 7

  Roast for 20 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.