NUTRITION

SERVINGS

INGREDIENTS

5.5 oz chicken breast

1 cup asparagus

1 tbsp olive oil

1 tbsp lemon juice

1 tsp lemon zest

0.5 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet. Drizzle with half of the olive oil and season with a pinch of sea salt and black pepper.

• 3

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

• 4

  While the asparagus roasts, season the chicken breast on both sides with sea salt, black pepper, garlic powder, and dried oregano.

• 5

  Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and sear for 5-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In the last minute of cooking, pour the lemon juice and lemon zest over the chicken, allowing it to bubble and glaze the meat.

• 7

  Remove the chicken from the pan and let it rest for 2 minutes before slicing.

• 8

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