NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 bunch asparagus

1 tbsp extra virgin olive oil

1 tsp garlic powder

0.5 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

1 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Pat the chicken thighs dry with paper towels and season both sides evenly with garlic powder, dried oregano, sea salt, and black pepper.

• 3

  Heat half of the olive oil in a large cast-iron skillet over medium-high heat.

• 4

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

• 5

  While the chicken cooks, trim the woody ends off the asparagus and toss the spears on the baking sheet with the remaining olive oil and a pinch of salt.

• 6

  Roast the asparagus in the oven for 10 to 12 minutes until tender but still vibrant green.

• 7

  Plate the seared chicken alongside the roasted asparagus and finish with a generous squeeze of fresh lemon juice over everything.