NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.5 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cherry tomatoes

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet with the cherry tomatoes.

• 3

  Drizzle the vegetables with half of the olive oil and season with a pinch of salt and pepper.

• 4

  Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes begin to burst.

• 5

  Season the chicken breast evenly with the dried oregano, lemon zest, remaining salt, and pepper.

• 6

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side.

• 7

  Reduce heat to low, add minced garlic and lemon juice to the skillet, and spoon the juices over the chicken.

• 8

  Plate the chicken alongside the roasted vegetables and pour the remaining pan sauce over the top.