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

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp fresh parsley

PREPARATION

• 1

  Season the chicken breast on both sides with sea salt, black pepper, and dried oregano.

• 2

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

• 3

  Add the chicken to the skillet and sear for 5 to 7 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet and set it aside on a clean plate to rest for 3 minutes.

• 5

  In the same skillet, add the trimmed asparagus and halved cherry tomatoes, sautéing for 3 to 5 minutes until the asparagus is tender-crisp.

• 6

  Stir in the minced garlic and cook for 30 seconds until fragrant, ensuring it does not burn.

• 7

  Slice the rested chicken into strips and return it to the skillet along with any juices from the plate.

• 8

  Squeeze the fresh lemon juice over the chicken and vegetables, tossing everything to combine and deglaze the pan.

• 9

  Garnish with chopped fresh parsley and serve immediately.