NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 tbsp extra virgin olive oil

1 cup asparagus spears

1 cup cherry tomatoes

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Pat the chicken breast dry with a paper towel and season both sides evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 5-7 minutes per side until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set aside to rest on a plate.

• 5

  In the same skillet, add the asparagus spears and cherry tomatoes, sautéing for 3-4 minutes until the asparagus is crisp-tender and tomatoes begin to blister.

• 6

  Add the minced garlic to the vegetables and cook for 30 seconds until fragrant.

• 7

  Stir in the fresh lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan to create a light sauce.

• 8

  Return the chicken to the pan briefly to coat in the lemon sauce, then serve immediately alongside the vegetables.