NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

  In a small glass bowl, whisk together 0.5 tbsp of olive oil, lemon juice, lemon zest, dried oregano, garlic powder, and half of the sea salt and black pepper.

• 3

  Place the chicken breast in a shallow dish and coat it thoroughly with the lemon-herb marinade, allowing it to sit for at least 5 minutes to absorb the flavors.

• 4

  On the prepared baking sheet, toss the trimmed asparagus and cherry tomatoes with the remaining 0.5 tbsp of olive oil and the rest of the salt and pepper.

• 5

  Heat a cast-iron skillet over medium-high heat and sear the chicken breast for 3 minutes per side until a beautiful golden-brown crust forms.

• 6

  Transfer the skillet to the oven (or place the chicken directly on the baking sheet with the veggies) and roast for 10-12 minutes until the chicken is cooked through and the vegetables are tender.

• 7

  Remove from the oven and let the chicken rest for 5 minutes before slicing against the grain to ensure every bite is succulent and juicy.