NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 tbsp extra virgin olive oil

1 clove garlic

0.25 cup low-sodium chicken broth

1 tbsp lemon juice

1 tbsp fresh parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1.5 cups asparagus spears

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and set it aside to rest on a plate.

• 5

  In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant, then pour in the chicken broth and lemon juice to deglaze the pan.

• 6

  Add the asparagus spears to the skillet, covering with a lid for 3 minutes to lightly steam them in the lemon broth until they are bright green and tender.

• 7

  Remove the lid, stir in the fresh chopped parsley, and return the chicken to the pan for 1 minute to coat it in the glossy sauce before serving.