NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 large garlic clove

0.5 tsp sea salt

0.25 tsp black pepper

0.25 tsp red pepper flakes

1 tbsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the chicken thighs completely dry with a paper towel to ensure a golden-brown crust when searing.

• 3

  Season both sides of the chicken thighs evenly with half of the sea salt and black pepper.

• 4

  Heat half of the olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 5-6 minutes per side until deeply browned and the internal temperature reaches 165°F.

• 6

  While the chicken sears, toss the asparagus on the baking sheet with the remaining olive oil, minced garlic, red pepper flakes, and remaining salt and pepper.

• 7

  Roast the asparagus in the oven for 10-12 minutes until tender but still holding a slight snap.

• 8

  Remove the chicken from the pan and let it rest for 3 minutes before drizzling with fresh lemon juice and serving alongside the roasted asparagus.