NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

1.5 tbsp Extra virgin olive oil

1.5 cup Asparagus spears

1 tbsp Lemon juice

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.13 tsp Red pepper flakes

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus spears and toss them on the baking sheet with 0.5 tablespoon of olive oil, 0.25 teaspoon of sea salt, and a pinch of black pepper.

• 3

  Spread the asparagus in a single layer and roast for 12 to 15 minutes until the tips are slightly charred and the stalks are tender.

• 4

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

• 5

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

• 6

  Carefully place the chicken in the skillet and sear for 6 to 7 minutes per side, or until the exterior is golden brown and the internal temperature reaches 165°F.

• 7

  Reduce the heat to low, add the minced garlic to the pan, and sauté for 30 seconds until it becomes fragrant without browning.

• 8

  Drizzle the lemon juice over the chicken and sprinkle with red pepper flakes, swirling the pan to create a light, bright pan sauce.

• 9

  Plate the seared chicken alongside the roasted asparagus, drizzling any remaining pan juices over the meat before serving.