NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 cup cremini mushrooms

10 medium Asparagus spears asparagus spears

1 tbsp extra virgin olive oil

3 cloves garlic

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh thyme

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Trim the woody ends off the asparagus and place them on a parchment-lined baking sheet.

• 3

  Drizzle the asparagus with 0.5 tablespoons of olive oil and season with half of the salt and pepper.

• 4

  Roast the asparagus for 12-15 minutes until tender-crisp and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast with the remaining salt and pepper.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Sear the chicken for 5-7 minutes per side until fully cooked through and golden brown, then remove from the pan and set aside.

• 8

  In the same skillet, add the sliced mushrooms and sauté for 4-5 minutes until they release their moisture and turn brown.

• 9

  Add the minced garlic and thyme to the mushrooms, cooking for 1 minute until fragrant.

• 10

  Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

• 11

  Simmer the sauce for 2-3 minutes until slightly reduced, then return the chicken to the pan to coat it in the sauce.

• 12

  Serve the garlic mushroom chicken immediately alongside the roasted asparagus.