NUTRITION

SERVINGS

INGREDIENTS

4.25 oz Chicken breast

1.5 cups Asparagus

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12-15 minutes until tender and slightly charred.

• 4

  Season the chicken breast evenly with the dried oregano, lemon zest, and the remaining salt and pepper.

• 5

  Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden and cooked through.

• 6

  In the final minute of cooking, add the minced garlic and lemon juice to the skillet, swirling the pan to create a light sauce that coats the chicken.

• 7

  Serve the chicken immediately alongside the roasted asparagus, drizzling any pan juices over the plate.