NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

1.5 cups Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh lemon juice

1 tsp Lemon zest

PREPARATION

• 1

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

• 2

  Pat the chicken breast completely dry with paper towels to ensure a golden sear.

• 3

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.

• 4

  Place the chicken breast on one side of the baking sheet and brush both sides with half of the lemon-herb oil mixture.

• 5

  Arrange the trimmed asparagus spears on the other side of the baking sheet and drizzle with the remaining oil mixture, tossing to coat evenly.

• 6

  Roast in the center of the oven for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender and lightly charred.

• 7

  Let the chicken rest for 5 minutes before slicing to keep it juicy, then serve alongside the roasted asparagus.