NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 bunch Asparagus

1 tbsp Olive oil

2 cloves Garlic

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Mince the garlic cloves and toss them with the asparagus, 0.5 tbsp of olive oil, and a pinch of salt and pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until they are tender and slightly charred.

• 5

  While the asparagus roasts, season the chicken breast evenly on both sides with dried oregano, the remaining salt, and black pepper.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F.

• 8

  Remove the chicken from the pan and let it rest on a cutting board for 3 to 5 minutes to lock in the juices.

• 9

  Plate the sliced chicken alongside the roasted asparagus and drizzle everything with fresh lemon juice before serving.