NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp olive oil

1 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

1 cup red bell pepper

1 tbsp fresh parsley

1 tbsp lemon juice

1 clove garlic

PREPARATION

• 1

  Preheat your grill or a heavy grill pan over medium-high heat.

• 2

  Season the chicken breast evenly on both sides with smoked paprika, sea salt, and black pepper.

• 3

  Trim the woody ends off the asparagus and slice the red bell pepper into thick strips.

• 4

  Toss the asparagus and bell peppers with half of the olive oil in a medium bowl.

• 5

  Place the chicken on the grill and cook for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

• 6

  Add the vegetables to the grill during the last 5 minutes of cooking, turning occasionally until they are tender-crisp with light char marks.

• 7

  While the chicken rests, whisk together the remaining olive oil, minced garlic, lemon juice, and finely chopped parsley in a small bowl.

• 8

  Slice the chicken into strips and serve alongside the grilled vegetables, drizzling the zesty herb oil over everything before serving.