NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Asparagus

1.5 tbsp Olive oil

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

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

• 2

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

• 3

  Drizzle the asparagus with 0.5 tablespoons of olive oil and a pinch of sea salt, tossing to coat evenly.

• 4

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

• 5

  While the vegetables roast, pat the chicken breast dry with a paper towel and season both sides with garlic powder, sea salt, and black pepper.

• 6

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

• 7

  Add the chicken to the skillet and sear for 6 to 8 minutes per side, or until the internal temperature reaches 165°F and the crust is beautifully browned.

• 8

  Remove the chicken from the heat and let it rest for 3 minutes to lock in the juices before slicing.

• 9

  Plate the chicken alongside the roasted asparagus and finish with a bright drizzle of fresh lemon juice.