NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Place the asparagus on the sheet, drizzle with half of the olive oil, and sprinkle with half of the sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until the tips are slightly crispy and the stalks are tender.

• 4

  While the veggies roast, season both sides of the chicken breast with dried oregano and the remaining salt and pepper.

• 5

  Heat the rest of the olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side.

• 6

  Once the chicken is cooked through, reduce heat to low and stir in the minced garlic, lemon zest, and lemon juice.

• 7

  Spoon the pan juices over the chicken for one minute to infuse the meat with that bright, citrusy flavor.

• 8

  Plate the chicken alongside the roasted asparagus and finish with a sprinkle of fresh chopped parsley.