NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tsp dried thyme

1 clove garlic

1 tbsp fresh lemon juice

1 cup asparagus spears

PREPARATION

• 1

  Pat the chicken thighs dry with a paper towel and season both sides evenly with sea salt, black pepper, dried oregano, and dried thyme.

• 2

  Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.

• 3

  Place the chicken thighs in the skillet, smooth-side down, and sear for 5-7 minutes without moving them until a golden-brown crust forms.

• 4

  Flip the chicken and add the minced garlic and trimmed asparagus spears to the empty spaces in the pan, sautéing the asparagus for 4-5 minutes.

• 5

  Squeeze the fresh lemon juice over the chicken and asparagus during the last minute of cooking to deglaze the pan and brighten the flavors.

• 6

  Remove from heat once the chicken reaches an internal temperature of 165°F and the asparagus is crisp-tender.