NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

12 spears asparagus

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

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

• 3

  Mince the garlic cloves and whisk them in a small bowl with 0.5 tbsp of the olive oil and the lemon zest.

• 4

  Drizzle the garlic mixture over the asparagus, tossing well to ensure every spear is lightly coated.

• 5

  Roast the asparagus for 12 to 15 minutes until they are tender and have a slight char.

• 6

  While the vegetables roast, season both sides of the chicken breast with the dried oregano, sea salt, and black pepper.

• 7

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

• 8

  Place the chicken in the skillet and sear for 6 to 8 minutes per side until the exterior is golden and the center is cooked through.

• 9

  Turn off the heat, pour the fresh lemon juice over the chicken to deglaze the pan, and let the meat rest for 5 minutes before serving with the asparagus.