NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 cup asparagus spears

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.

• 3

  Place the chicken thighs and the trimmed asparagus spears onto the prepared baking sheet in a single layer.

• 4

  Drizzle the lemon-herb marinade over both the chicken and the asparagus, using your hands or a brush to ensure everything is thoroughly and evenly coated.

• 5

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender with lightly charred tips.

• 6

  Remove from the oven and let the chicken rest for 5 minutes before serving to keep the meat juicy and flavorful.