NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken breast

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves 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 small baking sheet with parchment paper for easy cleanup.

• 2

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

• 3

  Place the asparagus spears on the prepared baking sheet, drizzle with half of the olive oil, and toss to coat.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 5

  While the asparagus roasts, heat the remaining olive oil in a medium skillet over medium-high heat.

• 6

  Add the chicken to the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

• 7

  In a small bowl, whisk together the lemon juice, lemon zest, and minced garlic.

• 8

  During the last minute of cooking the chicken, pour the lemon-garlic mixture into the skillet to create a light pan sauce.

• 9

  Plate the chicken alongside the roasted asparagus and garnish with fresh parsley.