NUTRITION

SERVINGS

INGREDIENTS

6 oz Boneless skinless chicken thighs

1 tbsp Extra virgin olive oil

1 tsp Dried oregano

1 tsp Garlic powder

0.5 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

1 clove Garlic

1 tsp Fresh rosemary

PREPARATION

• 1

  Pat the chicken thighs dry with paper towels to ensure a better sear.

• 2

  Season both sides of the chicken evenly with sea salt, black pepper, dried oregano, and garlic powder.

• 3

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

• 4

  Place the chicken thighs in the hot skillet and sear for 6-7 minutes per side until the exterior is deeply browned and the internal temperature reaches 165°F.

• 5

  Remove the chicken from the pan and let it rest on a plate.

• 6

  In the same skillet, add the minced garlic clove and fresh rosemary, sautéing for 30 seconds until fragrant.

• 7

  Add the asparagus spears to the skillet and cook for 4-5 minutes, tossing frequently, until they are bright green and tender-crisp.

• 8

  Serve the herb-crusted chicken thighs immediately with the sautéed asparagus.