NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 cup cherry tomatoes

PREPARATION

• 1

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

• 2

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

• 3

  Place the chicken in the skillet and sear for 5 to 6 minutes per side, or until the internal temperature reaches 165 degrees Fahrenheit and the surface is golden brown.

• 4

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

• 5

  In the same skillet, add the asparagus spears, halved cherry tomatoes, and minced garlic, sautéing for 3 to 4 minutes until the asparagus is tender-crisp.

• 6

  Pour in the fresh lemon juice and sprinkle the lemon zest over the vegetables, using a spatula to scrape up any flavorful browned bits from the bottom of the pan.

• 7

  Return the chicken to the skillet for 1 minute to toss with the lemon glaze and vegetables before serving immediately.