NUTRITION

SERVINGS

INGREDIENTS

8 oz Boneless skinless chicken thighs

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 tsp Lemon juice

0.5 tsp Lemon zest

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of extra virgin olive oil and sprinkle with half of the sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12-15 minutes until they are crisp-tender and slightly charred.

• 5

  While the asparagus is roasting, pat the chicken thighs dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

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

• 7

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

• 8

  In the last minute of searing the chicken, add the minced garlic to the skillet and sauté until fragrant, being careful not to burn it.

• 9

  Remove the skillet from the heat, drizzle the chicken with lemon juice, and garnish with lemon zest before serving alongside the roasted asparagus.