NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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 it begins to shimmer.

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

• 4

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

• 5

  In the same skillet, add the minced garlic and asparagus spears, sautéing for 4 to 5 minutes until the asparagus is tender-crisp and slightly charred.

• 6

  Stir in the lemon juice and lemon zest, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Slice the rested chicken into strips and return it to the skillet, tossing briefly to coat in the lemon-garlic sauce.

• 8

  Garnish with freshly chopped parsley and serve immediately.