NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

2 cloves garlic

1 tbsp fresh parsley

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side until a golden-brown crust forms and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the skillet and transfer to a plate to rest, keeping the remaining oil and juices in the pan.

• 5

  Add the minced garlic, trimmed asparagus spears, and halved cherry tomatoes to the hot skillet, sautéing for about 4 minutes until the asparagus is tender-crisp.

• 6

  Squeeze the juice of the half lemon over the vegetables and use a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

• 7

  Slice the rested chicken into strips and return it to the skillet, tossing everything together with freshly chopped parsley before serving immediately.