NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus

1 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp honey

1 tsp dijon mustard

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast evenly on both sides with sea salt, black pepper, and garlic powder.

• 2

  Heat half of the olive oil in a large skillet over medium-high heat.

• 3

  Place the chicken in the skillet and sear for 5-6 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F.

• 4

  While the chicken is cooking, trim the woody ends off the asparagus and halve the cherry tomatoes.

• 5

  Remove the chicken from the pan and let it rest on a plate; add the remaining olive oil to the same skillet.

• 6

  Add the asparagus and tomatoes to the skillet, sautéing for 4-5 minutes until the asparagus is tender-crisp and tomatoes are slightly blistered.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, honey, and Dijon mustard to create the sauce.

• 8

  Return the chicken to the pan, pour the lemon sauce over the top, and garnish with fresh parsley before serving.