NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup red bell pepper

1 tsp dried rosemary

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken thighs dry with a paper towel to ensure they achieve a crisp, golden sear.

• 3

  In a small bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, rosemary, garlic powder, sea salt, and black pepper.

• 4

  Rub the lemon-herb marinade thoroughly over the chicken thighs and let them marinate for 5 minutes.

• 5

  Toss the asparagus spears and sliced bell peppers with the remaining 0.5 tbsp of olive oil and a pinch of salt on the prepared baking sheet.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the chicken thighs for 3-4 minutes per side until beautifully browned.

• 7

  Transfer the seared chicken to the baking sheet, nestling them among the vegetables.

• 8

  Roast in the oven for 12-15 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender-crisp.