NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

12 spears Asparagus

1 tbsp Olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Snap the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, sea salt, and black pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they reach a crisp-tender texture and are slightly charred.

• 4

  While the vegetables roast, season the chicken breast evenly on both sides with the smoky paprika and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat until it begins to shimmer.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the pan during the last minute of searing to infuse the oil with flavor without burning the cloves.

• 8

  Plate the chicken alongside the roasted asparagus and drizzle everything with a bright squeeze of fresh lemon juice before serving.