NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 tbsp extra virgin olive oil

PREPARATION

• 1

  In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade.

• 2

  Place the chicken breast in a shallow dish or reusable bag, pour the marinade over it, and let it sit for at least 20 minutes in the refrigerator.

• 3

  Preheat your grill or grill pan to medium-high heat.

• 4

  Trim the woody ends off the asparagus and toss the spears with the remaining 0.5 tablespoon of olive oil and a small pinch of salt.

• 5

  Place the chicken on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 6

  During the last 5 minutes of chicken cooking, add the asparagus to the grill, turning occasionally until lightly charred and tender.

• 7

  Remove the chicken from the heat and let it rest for 5 minutes before slicing to keep it juicy.

• 8

  Serve the sliced chicken alongside the grilled asparagus for a clean, high-protein meal.