NUTRITION

SERVINGS

INGREDIENTS

6 oz chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

1 tsp garlic

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp lemon juice

1 tsp lemon zest

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 tablespoons of olive oil over the asparagus and toss with a pinch of 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 is roasting, season both sides of the chicken breast with sea salt, black pepper, and dried oregano.

• 6

  Heat the remaining 0.5 tablespoons of olive oil in a large skillet over medium-high heat.

• 7

  Place the chicken in the skillet and sear for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.

• 8

  During the last 2 minutes of cooking, add the minced garlic to the skillet and sauté until fragrant, being careful not to burn it.

• 9

  Remove the skillet from the heat and immediately pour the fresh lemon juice and lemon zest over the chicken.

• 10

  Plate the lemon herb chicken alongside the roasted asparagus and serve immediately.