NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet; drizzle with half the olive oil and a portion of the sea salt and black pepper.

• 3

  Pat the chicken breast dry with a paper towel, then season both sides evenly with dried oregano, minced garlic, and the remaining sea salt and black pepper.

• 4

  Heat the remaining olive oil in a medium oven-safe stainless steel or cast iron skillet over medium-high heat until shimmering.

• 5

  Place the chicken in the skillet and sear for 3 to 4 minutes until a golden-brown crust forms, then flip the breast over.

• 6

  Transfer the skillet to the oven along with the asparagus tray and roast for 10 to 12 minutes, or until the chicken reaches an internal temperature of 165°F.

• 7

  Remove from the oven and let the chicken rest for 5 minutes to lock in the juices before slicing.

• 8

  Squeeze fresh lemon juice over the chicken and roasted asparagus just before serving for a vibrant finish.