NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

10 medium Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 clove Garlic

1 tbsp Shaved parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and toss with minced garlic, half of the sea salt, and half of the black pepper.

• 4

  Spread the asparagus in a single layer and roast for 12-15 minutes until tender and the tips are slightly charred.

• 5

  While the asparagus roasts, pat the chicken breast dry with a paper towel and season both sides with the remaining sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tbsp of olive oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 7

  Place the chicken in the skillet and sear for 6-7 minutes on the first side without moving it to develop a golden-brown crust.

• 8

  Flip the chicken and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C).

• 9

  Remove the chicken from the pan and let it rest on a cutting board for 3-5 minutes to lock in the juices.

• 10

  Slice the chicken and serve alongside the roasted asparagus, finishing the dish with a squeeze of fresh lemon juice and a sprinkle of shaved parmesan.