NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp dried oregano

1 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh lemon juice

1 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and cook for 6-7 minutes per side until the exterior is golden and crispy and the internal temperature reaches 165°F.

• 4

  While the chicken cooks, toss the asparagus and cherry tomatoes with the remaining olive oil in a small bowl.

• 5

  Remove the chicken from the pan and set aside to rest; add the vegetables directly into the same skillet.

• 6

  Sauté the vegetables for 4-5 minutes until the asparagus is tender-crisp and the cherry tomatoes begin to burst.

• 7

  Stir in the fresh lemon juice and lemon zest, tossing the vegetables to coat them in the flavorful pan juices.

• 8

  Serve the crispy chicken thighs immediately alongside the lemon-infused roasted vegetables.