NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 cup asparagus

1.5 tsp extra virgin olive oil

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends from the asparagus and toss them with 0.5 teaspoons of the olive oil and a pinch of the sea salt and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 10 to 12 minutes until tender.

• 4

  While the vegetables roast, season the chicken breast evenly with the dried oregano, remaining sea salt, black pepper, and lemon zest.

• 5

  Heat the remaining 1 teaspoon of olive oil in a medium skillet over medium-high heat.

• 6

  Place the chicken in the skillet and cook for 5 to 7 minutes per side until golden and the internal temperature reaches 165°F.

• 7

  During the final minute of cooking, add the minced garlic and lemon juice to the pan, swirling to create a light sauce.

• 8

  Plate the chicken immediately alongside the roasted asparagus and drizzle any remaining pan juices over the top.