NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

1.5 cups asparagus

1.5 tbsp extra virgin olive oil

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lemon juice

1 tbsp fresh parsley

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, a pinch of sea salt, and black pepper.

• 3

  Season the chicken breast evenly on both sides with the dried oregano, remaining sea salt, black pepper, and minced garlic.

• 4

  Heat the remaining 1 tbsp of olive oil in a medium skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 6

  While the chicken cooks, roast the asparagus in the oven for 10 to 12 minutes until tender and slightly charred.

• 7

  Remove the chicken from the heat, drizzle with fresh lemon juice, and garnish with chopped parsley.

• 8

  Slice the chicken into thin medallions and arrange elegantly on a small plate alongside the roasted asparagus.