NUTRITION

SERVINGS

INGREDIENTS

8 oz boneless skinless chicken thighs

1 tbsp avocado oil

0.5 tbsp extra virgin olive oil

1 bunch asparagus

1 clove garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp lemon juice

0.5 tsp lemon zest

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on the prepared baking sheet.

• 3

  Drizzle the asparagus with the extra virgin olive oil and season with half of the sea salt and black pepper, tossing to coat evenly.

• 4

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

• 5

  While the asparagus roasts, pat the chicken thighs dry with a paper towel and season both sides with the dried oregano and the remaining salt and pepper.

• 6

  Heat the avocado oil in a large cast-iron or stainless steel skillet over medium-high heat until the oil is shimmering.

• 7

  Carefully place the chicken thighs in the skillet and sear for 6 to 8 minutes per side, without moving them, until they are golden brown and reach an internal temperature of 165°F.

• 8

  In the final minute of searing, add the minced garlic and lemon zest to the pan, stirring quickly to infuse the oil and coat the chicken without burning the garlic.

• 9

  Remove the skillet from the heat and drizzle the fresh lemon juice over the chicken thighs.

• 10

  Serve the pan-seared chicken immediately alongside the roasted asparagus spears.