NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp olive oil

1.5 cup asparagus

0.25 whole avocado

1 medium lemon

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 tsp dried oregano

1 tsp fresh parsley

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with a paper towel to ensure the skin gets crispy.

• 3

  In a small bowl, combine half of the olive oil with the sea salt, black pepper, garlic powder, and dried oregano.

• 4

  Rub the herb mixture evenly over both sides of the chicken breast and place it on one side of the prepared baking sheet.

• 5

  Trim the woody ends off the asparagus and toss the spears with the remaining olive oil and a pinch of salt.

• 6

  Roast the chicken for 10 minutes, then add the asparagus to the other side of the tray and roast for an additional 12 minutes.

• 7

  Check that the chicken has reached an internal temperature of 165°F and the asparagus is tender.

• 8

  Remove from the oven, squeeze fresh lemon juice over the chicken and vegetables, and top with fresh parsley and avocado slices before serving.