NUTRITION

SERVINGS

INGREDIENTS

5.5 oz boneless skinless chicken breast

1 tbsp extra virgin olive oil

1 cup asparagus spears

0.5 cup cherry tomatoes

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tsp fresh parsley

PREPARATION

• 1

  Pat the chicken breast completely dry with paper towels to ensure a golden-brown crust.

• 2

  In a small bowl, combine the sea salt, black pepper, dried oregano, and garlic powder, then season both sides of the chicken evenly.

• 3

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

• 4

  Place the chicken in the pan and sear undisturbed for 5 to 7 minutes until a deep golden crust forms.

• 5

  Flip the chicken and immediately add the asparagus spears and cherry tomatoes to the empty spaces in the skillet.

• 6

  Continue cooking for another 5 to 6 minutes, tossing the vegetables occasionally until the asparagus is tender-crisp and the tomatoes begin to burst.

• 7

  Drizzle the lemon juice over the chicken and vegetables during the last minute of cooking to deglaze the pan.

• 8

  Remove from heat, garnish with freshly chopped parsley, and let the chicken rest for 3 minutes before serving.