NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

1.5 tbsp 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

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

• 2

  Trim the woody ends off the asparagus and spread the spears in a single layer on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp 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 asparagus is roasting, season both sides of the chicken breast with the remaining sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 1 tbsp of olive oil in a large 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

  During the final 2 minutes of cooking the chicken, add the minced garlic to the skillet and sauté until fragrant.

• 9

  Turn off the heat and pour the lemon juice and lemon zest over the chicken, swirling the pan to create a light glaze.

• 10

  Serve the chicken alongside the roasted asparagus and garnish with freshly chopped parsley.