NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 cup chickpeas

1 cup asparagus

0.5 cup cherry tomatoes

2 cloves garlic

1 tbsp lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  Cut the chicken breast into 1-inch bite-sized pieces and season evenly with sea salt, black pepper, and dried oregano.

• 2

  Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat until shimmering.

• 3

  Add the chicken to the skillet in a single layer and sear until golden brown and cooked through, approximately 5 to 7 minutes.

• 4

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

• 5

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

• 6

  Stir in the minced garlic and drained chickpeas, cooking for an additional 2 minutes until the garlic is fragrant and chickpeas are warmed through.

• 7

  Return the chicken and any accumulated juices to the skillet, then drizzle with fresh lemon juice and sprinkle with lemon zest.

• 8

  Toss all ingredients together to combine and coat in the pan sauce, then garnish with fresh chopped parsley before serving immediately.