NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

2 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

0.5 cup baby potatoes

PREPARATION

• 1

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

• 2

  Halve the baby potatoes and toss them with 1 tsp of the olive oil and a pinch of the sea salt.

• 3

  Spread the potatoes on the baking sheet and roast for 15 minutes.

• 4

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

• 5

  Coat the chicken thighs thoroughly with the lemon-herb marinade and let them marinate for 10 minutes at room temperature.

• 6

  Heat a grill pan or heavy cast-iron skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until charred and fully cooked.

• 7

  Add the asparagus spears to the baking sheet with the potatoes and roast for an additional 8 minutes until the vegetables are tender.

• 8

  Serve the grilled chicken alongside the roasted vegetables and drizzle with any remaining juices from the pan.