NUTRITION

SERVINGS

INGREDIENTS

4.25 oz chicken breast

1 bunch asparagus

1.25 tbsp extra virgin olive oil

2 cloves garlic

1 tbsp lemon juice

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet, tossing with 0.5 tbsp of olive oil and a pinch of the sea salt.

• 3

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

• 4

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

• 5

  Heat the remaining 0.75 tbsp of olive oil in a skillet over medium-high heat.

• 6

  Sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is golden brown.

• 7

  In a small bowl, whisk together the lemon juice and minced garlic to create a fresh dressing.

• 8

  Remove the chicken from the pan and let it rest for 5 minutes to lock in the juices before slicing.

• 9

  Plate the sliced chicken alongside the roasted asparagus and drizzle the lemon-garlic mixture over the entire dish before serving.