NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken thigh fillets

0.25 tbsp avocado oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tsp fresh rosemary

1 tsp fresh thyme

2 whole garlic cloves

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Pat the chicken thigh fillets completely dry with a paper towel to ensure a proper sear, then season both sides evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering but not smoking.

• 3

  Place the chicken thighs in the skillet, smooth side down, and sear undisturbed for 5 to 6 minutes until a deep golden-brown crust forms.

• 4

  Flip the chicken and add the smashed garlic cloves, chopped rosemary, and thyme to the pan, allowing the herbs to infuse into the oil.

• 5

  Cook for another 5 minutes, or until the internal temperature reaches 165°F, then remove the chicken to a plate to rest for 3 minutes.

• 6

  In the same skillet, toss in the asparagus spears and cherry tomatoes, sautéing for 4 minutes until the asparagus is bright green and the tomatoes begin to blister.

• 7

  Drizzle the lemon juice over the vegetables and chicken, then serve immediately while the chicken is juicy and the skin is crisp.