NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 bunch asparagus

2 tsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and pat the chicken thighs dry with a paper towel to ensure a good sear.

• 3

  Place the chicken thighs and asparagus on the prepared baking sheet in a single layer.

• 4

  Drizzle 1 teaspoon of the olive oil over the chicken and asparagus, then sprinkle with sea salt, black pepper, and dried oregano.

• 5

  Toss the asparagus to coat and flip the chicken to ensure it is seasoned on both sides.

• 6

  Roast in the oven for 18 to 22 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and slightly charred.

• 7

  While the tray is roasting, mince the garlic clove and whisk it in a small bowl with the remaining 1 teaspoon of olive oil and the lemon juice.

• 8

  Remove the tray from the oven and immediately drizzle the lemon-garlic dressing over the hot chicken and asparagus before serving.