NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless, skinless chicken breast

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

PREPARATION

• 1

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

• 2

  Heat half of the 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 until the exterior is deeply golden and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  Remove the chicken from the pan and let it rest on a clean cutting board for 5 minutes.

• 5

  While the chicken rests, add the remaining olive oil to the same skillet and sauté the asparagus for 4 to 5 minutes until bright green and tender.

• 6

  In a small bowl, whisk together the fresh lemon juice, minced garlic, and finely chopped parsley.

• 7

  Slice the chicken against the grain, arrange it on a plate with the asparagus, and spoon the lemon-herb sauce over the top before serving.