NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 tbsp Extra virgin olive oil

12 medium Asparagus spears

2 cups Baby spinach

0.25 whole Avocado

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh rosemary

1 tsp Fresh thyme

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil and a pinch of the salt and pepper.

• 3

  Roast the asparagus for 12 to 15 minutes until they are tender and slightly charred.

• 4

  While the asparagus roasts, season the chicken breast on both sides with the lemon zest, rosemary, thyme, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large skillet over medium-high heat and sear the chicken for 5 to 7 minutes per side until the internal temperature reaches 165°F.

• 6

  Add the minced garlic to the skillet during the final minute of cooking, stirring constantly to prevent burning.

• 7

  Pour the fresh lemon juice into the pan to deglaze, scraping up any browned bits and spooning the sauce over the chicken.

• 8

  Arrange the fresh baby spinach on a plate, top with the roasted asparagus and sliced avocado, and place the chicken on top.