NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 clove garlic

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and trim the woody ends off the asparagus.

• 2

  Place the asparagus on a baking sheet, drizzle with half of the olive oil, and season with a pinch of sea salt and black pepper.

• 3

  Roast the asparagus for 12-15 minutes until tender and slightly charred.

• 4

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

• 5

  Heat the remaining olive oil in a skillet over medium-high heat and sear the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  During the last 2 minutes of cooking, add the minced garlic to the pan and squeeze fresh lemon juice over the chicken to create a light pan sauce.

• 7

  Allow the chicken to rest for 5 minutes before slicing and packing into airtight containers alongside the roasted asparagus for your work week.