NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

12 medium asparagus spears

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) to ensure a hot roasting environment for the vegetables.

• 2

  Pat the chicken thighs completely dry with paper towels to ensure a superior golden sear and crispy texture.

• 3

  In a medium bowl, whisk together 0.5 tablespoons of olive oil, dried oregano, garlic powder, sea salt, and black pepper.

• 4

  Coat the chicken thighs thoroughly in the herb-infused oil mixture until evenly seasoned.

• 5

  Heat a large oven-safe cast iron skillet over medium-high heat and sear the chicken for 4-5 minutes per side until a deep golden crust forms.

• 6

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoons of olive oil and a small pinch of salt.

• 7

  Arrange the asparagus around the chicken in the skillet and transfer the entire pan to the oven.

• 8

  Roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F and the asparagus is tender and bright green.

• 9

  Remove from the oven, zest the lemon over the top, and finish with a generous squeeze of fresh lemon juice and chopped parsley before serving.