NUTRITION

SERVINGS

INGREDIENTS

6 oz Chicken breast

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

1 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with 0.5 tbsp of olive oil, 0.25 tsp of sea salt, and 0.125 tsp of black pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and show slight charring on the tips.

• 4

  While the vegetables roast, season the chicken breast on both sides with the garlic powder, dried oregano, and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Place the chicken in the skillet and sear for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F.

• 7

  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.