NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried rosemary

1 tsp Dried thyme

1 clove Garlic

1 cup Asparagus

0.5 tbsp Lemon juice

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels to ensure a golden-brown sear.

• 2

  In a small bowl, combine the sea salt, black pepper, rosemary, and thyme, then rub the mixture evenly over both sides of the chicken.

• 3

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 4

  Place the chicken thighs in the skillet and sear for 5-7 minutes per side, or until the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and set aside to rest on a plate.

• 6

  In the same skillet, add the trimmed asparagus and minced garlic, sautéing for 3-4 minutes until the asparagus is bright green and tender.

• 7

  Drizzle the lemon juice over the asparagus to deglaze the pan, scraping up any flavorful browned bits.

• 8

  Serve the herb-crusted chicken alongside the sautéed asparagus.