NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1.5 cups asparagus

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried rosemary

0.25 tsp sea salt

0.25 tsp black pepper

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 spears and place them on the prepared baking sheet.

• 3

  Drizzle 0.5 tbsp of olive oil over the asparagus and season with half of the sea salt and black pepper.

• 4

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

• 5

  While the asparagus roasts, season the chicken breast evenly with the remaining salt, pepper, and dried rosemary.

• 6

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

• 7

  Place the chicken in the skillet and sear for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F.

• 8

  Add the minced garlic to the skillet during the final minute of cooking, then pour in the lemon juice to deglaze the pan.

• 9

  Transfer the chicken to a plate to rest for 2 minutes, then serve alongside the roasted asparagus, drizzling any remaining pan juices over the top.