NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp extra virgin olive oil

1 medium lemon

2 cloves garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle 0.5 tbsp of olive oil over the asparagus and season with a pinch of sea salt and black pepper.

• 4

  In a small bowl, whisk together the remaining 0.5 tbsp olive oil, minced garlic, dried oregano, dried thyme, and the juice of half the lemon.

• 5

  Season the chicken breast with the remaining salt and pepper, then coat it thoroughly with the herb-lemon oil mixture.

• 6

  Heat a cast-iron skillet over medium-high heat and sear the chicken for 3-4 minutes per side until a golden crust forms.

• 7

  Transfer the seared chicken to the baking sheet alongside the asparagus and roast for 10-12 minutes until the chicken reaches an internal temperature of 165°F.

• 8

  Remove from the oven and squeeze the remaining lemon juice over the chicken and vegetables before serving.