NUTRITION

SERVINGS

INGREDIENTS

7.5 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh lemon juice

1 clove garlic

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel to ensure a proper sear, then season both sides evenly with sea salt, black pepper, dried oregano, and garlic powder.

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 3

  Carefully place the chicken thighs in the skillet and sear for 5-7 minutes per side, undisturbed, until the exterior is deeply golden-brown and the internal temperature reaches 165°F.

• 4

  Transfer the chicken to a plate to rest; in the same skillet, add the asparagus spears and the minced garlic clove.

• 5

  Sauté the asparagus for 3-4 minutes using the residual chicken fat and oil until they are bright green and crisp-tender.

• 6

  Turn off the heat, return the chicken to the pan, and drizzle everything with fresh lemon juice before serving.