NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

2 cups Asparagus spears

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 clove Garlic

0.5 tsp Dried rosemary

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Snap the woody ends off the asparagus spears and place them on the baking sheet, tossing with 0.5 tbsp of olive oil and a pinch of the sea salt and black pepper.

• 3

  Pat the chicken breast dry with a paper towel and season both sides evenly with the dried rosemary, lemon zest, and the remaining sea salt and black pepper.

• 4

  Heat the remaining 1 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 6-7 minutes per side until a golden-brown crust forms and the internal temperature reaches 165°F.

• 6

  While the chicken is searing, slide the asparagus into the oven and roast for 10-12 minutes until tender with slightly charred tips.

• 7

  Mince the garlic and add it to the skillet during the final minute of chicken cooking, then pour in the fresh lemon juice to deglaze the pan.

• 8

  Let the chicken rest for 3 minutes before slicing it against the grain and serving it alongside the roasted asparagus with the pan juices drizzled over the top.