NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp lemon zest

2 cloves garlic

1 tsp dried oregano

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

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

• 3

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

• 4

  Roast the asparagus for 12-15 minutes until they are tender and slightly charred at the tips.

• 5

  While the vegetables roast, season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tablespoon of olive oil in a medium skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the skillet during the final minute of cooking, stirring constantly to avoid burning.

• 9

  Pour the lemon juice into the skillet to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits.

• 10

  Remove from heat and garnish the chicken with lemon zest and fresh parsley before serving alongside the roasted asparagus.