NUTRITION

SERVINGS

INGREDIENTS

7 oz boneless skinless chicken thighs

1 bunch asparagus spears

1 tbsp extra virgin olive oil

2 cloves garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp smoked paprika

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Mince the garlic and toss the asparagus with 0.5 tbsp of olive oil, the minced garlic, and a pinch of salt and pepper.

• 3

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

• 4

  Pat the chicken thighs dry with a paper towel and season both sides with the smoked paprika, remaining salt, and remaining pepper.

• 5

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

• 6

  Place the chicken thighs in the hot skillet and sear for 5-7 minutes per side until the internal temperature reaches 165°F and the exterior is golden brown.

• 7

  Squeeze the fresh lemon juice over the chicken and asparagus just before serving for a bright, clean finish.