NUTRITION

SERVINGS

INGREDIENTS

7.5 oz Chicken breast

1 cup Asparagus

1.5 tbsp Olive oil

1 tbsp 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 trim the woody ends from the asparagus spears.

• 2

  Place the asparagus on a baking sheet, drizzle with 0.5 tbsp of olive oil, and season with a pinch of the salt and pepper.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining 1 tbsp of olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden and cooked through.

• 6

  Reduce the skillet heat to low, add the minced garlic, lemon juice, and lemon zest, swirling the pan to coat the chicken in the bright glaze.

• 7

  Arrange the chicken and roasted asparagus on a plate and garnish with finely chopped fresh parsley.