NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus spears

1 tsp minced garlic

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.

• 3

  Place the chicken thighs on one side of the prepared sheet pan and the asparagus spears on the other side.

• 4

  Drizzle the lemon-herb marinade over the chicken thighs, rubbing it in to ensure they are fully coated.

• 5

  Sprinkle the minced garlic over the asparagus spears and drizzle with any remaining marinade, tossing the spears to coat evenly.

• 6

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

• 7

  Let the chicken rest for 5 minutes before serving to keep the meat juicy.