NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 bunch asparagus

1.5 tbsp olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss them on the baking sheet with 0.5 tablespoons of olive oil and a small portion of the salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

• 4

  While the vegetables roast, season the chicken breast evenly with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.

• 6

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until the internal temperature reaches 165°F.

• 7

  Add the minced garlic to the pan during the last minute of cooking to infuse the oil without burning.

• 8

  Remove from heat, drizzle the fresh lemon juice over the chicken, and serve immediately with the roasted asparagus.