NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 cup asparagus

1 cup baby spinach

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Pat the chicken breast dry and season both sides evenly with sea salt, black pepper, garlic powder, and dried oregano.

• 3

  Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.

• 4

  Place the chicken in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip.

• 5

  Trim the woody ends off the asparagus and arrange the spears around the chicken in the skillet.

• 6

  Squeeze the juice of half a lemon over the chicken and vegetables, then slice the remaining lemon and place the rounds on top.

• 7

  Transfer the skillet to the oven and roast for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 8

  Remove the skillet from the oven, toss in the baby spinach, and stir gently for 30 seconds until the residual heat wilts the greens.

• 9

  Let the chicken rest for 3 minutes before slicing and serving alongside the roasted vegetables.