NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 whole garlic clove

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

PREPARATION

• 1

  Pat the chicken thighs completely dry with a paper towel to ensure a golden-brown sear.

• 2

  In a small bowl, combine the sea salt, black pepper, dried oregano, and dried thyme, then rub the mixture evenly over both sides of the chicken.

• 3

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

• 4

  Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is beautifully browned.

• 5

  During the last 4 minutes of cooking, add the asparagus spears and minced garlic clove to the pan, sautéing until the asparagus is bright green and crisp-tender.

• 6

  Remove the skillet from the heat and immediately drizzle the fresh lemon juice and lemon zest over the chicken and vegetables.

• 7

  Let the chicken rest for 3 minutes before serving to allow the juices to redistribute.