NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tsp dried oregano

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

1 medium lemon

1 clove garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Pat the chicken breast dry with paper towels to ensure a golden sear, then place it on one side of the prepared pan.

• 3

  Trim the woody ends off the asparagus spears and place them on the other side of the sheet pan.

• 4

  In a small bowl, whisk together the olive oil, minced garlic, the zest and juice from the lemon, oregano, garlic powder, salt, and pepper.

• 5

  Drizzle the herb mixture over both the chicken and the asparagus, using your hands or a brush to coat everything evenly.

• 6

  Roast in the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve immediately with the roasted asparagus.