NUTRITION

SERVINGS

INGREDIENTS

8 oz Chicken breast

1 bunch Asparagus

2 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and prepare a large oven-safe skillet or rimmed baking sheet.

• 2

  Pat the chicken breasts completely dry with paper towels to ensure a golden sear, then season both sides evenly with sea salt, black pepper, and dried oregano.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, and minced garlic until well combined.

• 4

  Place the skillet over medium-high heat with a drizzle of oil; once shimmering, sear the chicken for 3-4 minutes per side until a light golden crust forms.

• 5

  Trim the woody ends off the asparagus and arrange the spears in the skillet around the chicken breasts.

• 6

  Pour the prepared lemon-garlic oil mixture over the chicken and asparagus, tossing the vegetables slightly to coat them evenly.

• 7

  Transfer the skillet to the oven and roast for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.

• 8

  Remove from the oven, let the chicken rest for 5 minutes to lock in the juices, and garnish with freshly chopped parsley before serving.